Categories: soup

Ingredients

• 4 Tbsp. butter, divided
• 4 cups chopped yellow onion
• 3/4 cup sliced celery
• 8 medium Yukon Gold potatoes, coarsely chopped
• 1 (12oz.) bottle Irish red ale (Smithwick's)
• 4 cups reduced-sodium chicken or vegetable broth
• 1/2 tsp. salt
• Freshly ground black pepper
• 3 Tbsp. all-purpose flour
• 4 oz. whole or 2% reduced-fat milk
• 7 oz. grated cheese (Gruyere and sharp white cheddar)
• Garnishes:
• 3/4 cup finely minced parsley
• 4 oz. crumbled blue cheese
• Crisp cooked bacon, crumbled

Directions

1. Melt 2 Tbsp. butter in a 6 to 8 quart stockpot. Add onion and celery; cook over medium heat about 10 minutes.
2. Add potatoes, ale, broth, salt and pepper, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 45 minutes.
3. Melt remaining butter in a saucepan; whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese; stir until melted.
4. Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon, if using.

Email to a friend | Print this recipe | Back