Makes:
6 servings, 1 3/4 cup each
Total Time:
1 hr 10 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 Tbsp. canola oil
- 1 large onion, chopped
- 1 bottle (12 oz.) beer, preferable ale
- 2 1/4 lb. Yukon Gold potatoes, cut into 1/2 inch pieces, cooked to fork tender
- 1 can (14 oz.) vegetable broth or reduced-sodium chicken broth
- 1 cup water
- 2 1/2 cups nonfat or low-fat milk
- 1/4 cup all-purpose flour
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 small red bell pepper, thinly sliced or finely chopped
make it
Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer, bring to a boil and boil 5 minutes. Add potatoes, broth and water; cover and bring to boil. Reduce heat to maintain a simmer, and cook 4 minutes more.
Remove from heat and mash potatoes with a masher or fork to desired consistency.
Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes.
Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle soup into bowls and garnish with remaining 1/4 cup cheese and bell pepper.
Notes
Total time includes cooking the potatoes.
