Ingredients
-
2
-
10
-
5
-
1
-
1/4
-
-
1
-
2
-
1 1/2
-
1
-
-
-
-
-
Directions
Cheddar potato-beer soup with shredded ham, This is a hearty, cozy soup that’s great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune., This was good, but It had a weird texture. I made a mess with my food processor, so I would not do that again! It was good, but not really what I was looking for., Great recipe that my family loved. used a gluten free beer. Didn’t blend the entire soup because I wanted it chunky. Definitely a keeper!
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Steps
|
1
Done
|
Heat Butter in a Large, Heavy Saucepan Over Medium-High Heat. |
|
2
Done
|
Add Carrots, Potatoes and Onion; Cook, Stirring, Until Lightly Browned, About 10 Minutes. |
|
3
Done
|
Add Salt and Pepper and Red Pepper Flakes to Taste. |
|
4
Done
|
Add Beer; Heat to a Boil, Stirring to Scrape Up Any Browned Bits. |
|
5
Done
|
Add Chicken Broth; Heat to a Boil. |
|
6
Done
|
Cook Until Potatoes and Carrots Are Tender, About 12 Minutes. |
|
7
Done
|
Pour Soup, in Batches If Necessary, Into Blender or Food Processor or Use a Hand-Held'boat Motor' Blender. |
|
8
Done
|
Puree and Return to Saucepan. |
|
9
Done
|
Stir in Cheese; Heat, Stirring, Until Cheese Is Melted, About 2 Minutes. |
|
10
Done
|
Taste For Seasoning; Add More Pepper Flakes If Needed. |
