Potato Beer Cheese Soup
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida
Ingredients
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2 pounds potatoes (about 6 medium), peeled and cubed
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1 small onion, chopped
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2 cups water
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1-1/2 cups 2% milk
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1 cup beer or chicken broth
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2 tablespoons Worcestershire sauce
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2 chicken bouillon cubes
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3/4 teaspoon salt
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1/2 teaspoon ground mustard
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1/2 teaspoon white pepper
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2 cups shredded cheddar cheese
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Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional
Directions
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1.
Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through.
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2.
Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts
1 cup: 225 calories, 11g fat (6g saturated fat), 32mg cholesterol, 711mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 10g protein.
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