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.
- 1 tablespoon canola oil
- 1 large onion, chopped
- One 12-ounce bottle beer, preferably ale
- Two 18-ounce bags precooked diced peeled potatoes (see Tip)
- One 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, 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).
Heat the oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the beer; bring to a boil and boil for 5 minutes. Add the 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 the 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 the bell pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
395 calories; 12g total fat; 6g total saturated fat; 29mg cholesterol; 387mg sodium; 52g carbohydrates; 5g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .