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Cheddar-Ale Soup

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Source: © EatingWell Magazine

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  6 servings, 1 3/4 cups each

Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.

RECIPE INGREDIENTS

1 tablespoon canola oil

1 large onion, chopped

1 12-ounce bottle beer, preferably ale

2 18-ounce bags precooked diced peeled potatoes (see Tip)

1 14-ounce can 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

Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.

Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

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DIRECTIONS

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the 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 the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: 6 servings, 1 3/4 cups each

Calories:

395

Fat. Total:

12g

Protein:

14g

Carbohydrates, Total:

52g

Fat, Saturated:

Fiber:

Cholesterol:

29mg

Sodium:

387mg

% Cal. from Fat:

27%

Spotlight Recipe Review

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Rating:

by: Rose Ann

Reviewed: 11/07/2009

Yummo!

See all of Rose Ann's reviews »

Have fun with this recipe using different beers (like pumpkin ale) and different cheeses like gouda.

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