I love when a recipe comes together and none of my children have any complaints! All three love this soup.
prep time30 Min
cook time1 Hr
cloves of garlic
sharp cheddar cheese shredded
half and half
beer - lager
ground mustard (powdered)
stone ground mustard
salt and pepper to taste
How To Make
Prep - Peel and cube potatoes into 1/2 inch pieces. Peel and slice very thinly your carrots and celery. Mince garlic. Slice Green onions - reserving some for topping
In a soup pot add a little olive oil (over med heat) saute your onions, carrots, celery and garlic. For about 5 minutes till softened
Add cubed potatoes and Chicken Stock. Season with salt, pepper, both mustards and cayenne. Bring to a boil then reduce heat to med -low. and cook for 45-1hour covered. Potatoes will be good and soft
Add your beer the last 15 minutes of cooking time. When potatoes are soft I use a stick blender to blend the soup together (could use a hand blender) or a potato masher - my children like it smooth so I use the stick blender.
After blended add your cheese and half and half. Stir together till blended...simmer for 5 minutes
Serve with croutons or toast points and the remaining green onion. Can top with grated parmesean as well.
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