Tag Archives: Cheese

Potato Soup

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Excuse the lack of step by step photos, and the bad quality of this one photo. Throughout cooking this I endured endless screaming and whining from kids that demanded my attention only when I am busy doing something other than coddling them, and as I type this I fight off a baby trying to smack the keyboard. I haven’t had my coffee yet so you get a glimpse of my sparkling personality this morning. I’ll make this short.

Potato Soup

(adapted by The Pioneer Woman)

Ingredients
  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 large Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • green onions or chives, for garnish
  • 1 cup Grated Cheese Of Your Choice
Directions
  1. In a large pot, cook bacon until brown and crispy. Take bacon out and set aside for topping soup later. Spoon out bacon grease but leave a healthy layer on the pot for sautéing veggies.
  2. Cook onion and carrots for a couple minutes on medium high heat; add potatoes. Stir and cook for 5 more minutes, add broth, salt, and pepper. Raise heat to high and boil for 10 minutes.
  3. Whisk flour and milk together in a bowl or measuring cup. Pour into pot. Stir and cook for 5 minutes.
  4. Using a slotted spoon, remove half the potatoes and carrots and blend until smooth with a blender or hand blender. Pour back into pot and mix.
  5. Serve garnished with bacon, green onions and cheese.

Serves 8-12

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Beer Cheese Soup

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So, beer tastes good. And cheese tastes good. So the most logical thing would be to put them together, right? And then top it with some bacon just for kicks.

I can’t recommend which beer to use for the soup. It’s one of those recipes where you use what you have in your fridge. Our first beer cheese soup we used a homemade lager, but it was a little on the bitter side. The second time we used a homemade IPA, and it tasted better, smoother without the bitterness. Of course, since they were all homemade beers I can’t tell you which brand to use. So experiment and have fun!

Beer Cheese Soup (serves 4)

Ingredients:

  • 1 Tbsp. butter
  • 1/2 cup onion, chopped
  • 1/2 tsp. garlic, minced
  • 1 tsp. Worcestershire sauce
  • 1 bottle beer
  • 1 can chicken broth
  • 3 Tbsp. cornstarch + 3 Tbsp. water
  • 2 cups milk
  • 3 cups sharp cheddar cheese, shredded
  • Salt
  • chopped bacon, for topping (optional)*

*Vegetarians can use bacon bits or your choice of herbs for toppings.

Directions:

  1. In a large pot, melt butter on medium high heat. Sauté onion and garlic until caramelized. Add Worcestershire sauce. Add beer, boil for 3 minutes. Add chicken broth and bring to a boil, then let simmer on low for 5 minutes. Add cornstarch mixture and stir into soup until thickened. Add milk and cheese, and stir until cheese is completely melted. Salt to taste. Serve warm with chopped bacon for topping.

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Directions with Photos:

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In a large pot, melt butter on medium high heat. Sauté onion and garlic until caramelized.

Add Worcestershire sauce.

Add beer, boil for 3 minutes.

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Add chicken broth and bring to a boil, then let simmer on low for 5 minutes.

Add cornstarch mixture and stir into soup until thickened.

Add milk and cheese, and stir until cheese is completely melted.

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Salt to taste. Serve warm with chopped bacon for topping.

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