Sunday, May 23, 2010

Cheddar Ale Potato Soup

Yes, I realize we are just getting into spring and the weather has turned warmer, which means it ain't soup season anymore. But I've been on a soup and salad bender lately, and have been craving some hearty cheese soup.

I rarely ever order any sort of cheese soup in a restaurant, because it either comes out way too thick and more suitable for a dip, or with a plasticky taste. I've never made it myself, but for some reason, I woke up this morning thinking I should start.

Although the ingredient list is on the long side, this really is a very easy soup to make. It's not too thick, not too thin, and has just the right amount of cheesiness to it. I've added potatoes to give it more heft, but you could easily substitute broccoli or cauliflower, as the mood strikes.

This is definitely a recipe you'll want to keep on hand for the snappy weathers of fall, or for a rainy spring day when you're just craving something hearty and warm.

Cheddar Ale Potato Soup

Cheddar Ale Potato Soup
Serves 8-10

1 1/2 cups diced celery
1 1/2 cups diced carrot
1 1/2 cups diced onion
2 cloves garlic, minced
1 stick butter
1/3 cup flour
4 cups fat-free half and half
3 cups vegetable broth
2 cups beer
4 cups potatoes, small diced
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
1 tsp Tabasco
1/8 tsp cayenne (optional)
1/2 - 1 tsp salt (depending on saltiness of broth)
1/2 tsp pepper
1 tsp dry mustard
6 cups shredded sharp cheese

In a large stockpot, melt butter over medium high heat. Add celery, carrot, and onion. Cover with lid and saute for 7-8 minutes, stirring occasionally. Add garlic and saute another minute or so. Stir in flour, mixing well, and cook another few minutes, stirring frequently. Slowly whisk in half and half, whisking well. Slowly add in broth and beer, and then stir in potatoes. Bring mixture to a boil, stirring frequently. Add Worcestershire, dijon, Tabasco, cayenne, salt, pepper, and dry mustard. Simmer 10 minutes, or until potatoes are soft. Remove from heat. Stir in handfuls of cheese slowly, until melted. Serve with croutons.


Mary Miller-Duke said...

Yum! This soup will be perfect in the fall, but I will of course be testing it out before then!

Vote for Starry Night by #33 in the Ultimate Sprinkle Contest (link via name).

Adventures in Domestic Cooking said...

Looks perfectly creamy and marvelous!

Adventures in Domestic Cooking said...

So I could get away with under age drinking with this soup?! Haha.

Mrs.LNoble said...

OK soup with beer in it, I'm so down. Can't wait to try!