Wednesday, April 24, 2013

Cheddar Baked Potato Soup

My husband's genie powers win again. I swear I'm going to end up loving all the foods I hate. I just hope he doesn't try chow mein next - ick! I am now a partial beer lover. If beer is cooked into my food, I will devour it like a crazy ravenous person.

This soup was no exception. It was all the goodness of a regular, run-of-the-mill potato soup with beer and cheese to make it this extraordinarily delicious soup that is not your typical potato soup!
Cheddar Baked Potato Soup - amping up boring potato soup with cheese and beer #soup #recipe

What you need:
  • 6 Tbsp. butter
  • 1/2 lb. bacon, chopped
  • 1 onion, chopped
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 Tbsp. minced garlic
  • 1/4 cup flour
  • Salt and pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 12 oz. beer
  • 4 lb. potatoes, cut into large bite-size pieces
  • 1 cup sharp white cheddar
  • 1 cup extra sharp cheddar
  • 1 Tbsp. hot sauce
  • 1 Tbsp. Worcestershire sauce
  1. In a Dutch oven, cook bacon in butter.
  2. Add onion, carrots, celery, and garlic. Cook for 5 minutes.
  3. Add flour and salt and pepper. Cook for 1 to 2 minutes.
  4. Add chicken broth and whisk in heavy cream, milk, and beer.
  5. Add potatoes and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes.
  6. Add 1/2 cup cheese at a time and stir until melted.
  7. Stir in hot sauce and Worcestershire.

Recipe from The Spiffy Cookie

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