Hearty, savory, unctuous, this Potato-Cheddar Soup is outstanding on a cold blustery day. In fact that's when I developed this recipe. It was a cold, windy afternoon with rain coming down in sheets. I'd planned on making a grocery store run to pick up something to make for supper, but one look out the window and I knew I'd rather skip the meal than go out. Fortunately I had some potatoes, onions, cheese, and bacon in the fridge. That plus a memory of a soup I'd had once in a brewpub was all I needed. (Larger image.) Serves 2.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 3/4 lb. Yukon Gold potatoes; peeled and cut into 1/2-inch cubes
- 2 strips bacon
- 2 Tbsp. all-purpose flour
- 1/2 lg. onion; peeled and chopped
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 cup beer
- 3 oz. sharp cheddar cheese; shredded
- 2 tsp. Worcestershire sauce
- 1/2 tsp. ground mustard
- 1/4 tsp salt
- Pinch of cayenne pepper
- Green onions (optional)
Preparation:
1. Cook the bacon to desired doneness in a saucepan over low heat. Remove bacon to a paper towel to drain and then crumble.
2. Warm the beer and milk in a microwave on medium-high.
3. Add onion to bacon grease and cook until lightly browned - about 5 minutes.
4. Add flour to pot and stir, cooking, about 4 minutes longer.
5. Add the milk and beer, whisking steadily to avoid clumping and continue cooking until thickened - about 7 minutes.
6. Whisk in the chicken broth, then add the potatoes and simmer until tender.
7. Stir in the cheese a handful at a time, stirring well between each addition until each handful of cheese is completely melted. Stir in remaining ingredients.
Serve garnished with bacon and chopped green onions.