I've posted a few potato soups here and there over the last 4 years of blogging...including Crockpot Loaded Baked Potato Soup, Cheddar Baked Potato Soup, Kale Soup, and Pepperjack Potato Soup to name a few. Potato soup is one of my favorite types of soup - it's so filling and they almost always include bacon and cheese. You can never go wrong with bacon and cheese. I've also really started to love the addition of beer in savory dishes. Fortunately, we always seem to have some Sam Adams on hand. Nick LOVES Sam Adams beer. Most packs will come with their Boston Lager and their Latitude 48 IPA. They aren't Nick's most favorite beers of the Sam Adams, so he doesn't mind if I snatch one up and use it for cooking. This soup also contains leeks and carrots which I also adore.
What you need:
- 3 lb. Yukon gold potatoes, cut into chunks
- 1 leek, trimmed and thinly sliced
- 2 carrots, thinly sliced
- 1 red pepper, thinly sliced
- 3 Tbsp. cornstarch
- 8 cups chicken broth
- 1 12-oz. bottle Samuel Adams Latitude 48 IPA
- 4 cups shredded cheese (I used a mix between cheddar and Monterey Jack)
- Salt and pepper
- 1 Tbsp. paprika
- 1 cup sour cream
- Bacon bits
- In a large stockpot, saute leeks, carrots, and red pepper with a drizzle of EVOO.
- Add potatoes, broth, and beer. Bring to a boil. Then reduce heat and cover. Simmer until potatoes are fork tender.
- If desired, smash some of your potatoes. Season with salt, pepper, and paprika.
- Mix together cornstarch with a tablespoon of water until combined. Stir into soup and cook until it thickens up to your desired consistency.
- Remove from heat and stir in sour cream and cheese. Stir until melted and add more salt if needed.
- Serve topped with bacon, chives, and dill.
Recipe from Culinary Adventures with Camilla
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