Potato Beer Cheese Soup
Total TimePrep: 25 min. Cook: 30 min.
Makes8 servings (2 quarts)
I finally realized what this recipe needs! Fat of some variety. When reheating leftovers, I added a generous hunk of butter and some heavy cream and the result was so so so so much better than the first night. As written, the recipe has no fat whatsoever except from the milk and the bacon bits. That many potatoes need some fat. Very filling by the way.
pretty good twist on old family fave, yes, definitely on the celery. Wouldn't be the same. Don't blend the soup tho, just take a potato masher to the cooked veg. For a richer soup, cut back on milk amt . Thanks
This is a most enjoyable soup. I too added some celery to the potatoes. I saut?ed them in olive oil along with the onions. I used less beer and milk. The consistency is nice. Its not a thick, heavy soup. I also held back on 2 cups of the chopped potatoes. Then added them to the processed soup. Mine looked more like a chowder.Janie Taste of Home Volunteer Field Editor.
Very good soup for a cool autmn evening. Used all ingredients that the recipe called for, but also added some chopped celery and carrots to the potatoes before cooking. Also, used jalepeno cheddar cheese for a little more flavor. Will certainly make again.