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Potato Cheddar & Ale Soup

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Submitted by LucilleBall50

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

Ingredients

1 ½ 7.1E+2
PINTS ML CARROTS
peeled and diced *
1 ½ 7.1E+2
PINTS ML CELERY
trimmed, diced *
3 86.7
OUNCES ML/G BUTTER
or margarine
3 3
QUARTS QUARTS RUSSET POTATOES
peeled, diced *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 7.5
TEASPOONS ML FENNEL SEEDS
¾ 3.8
TEASPOON ML BLACK PEPPER
3 3
QUARTS QUARTS CHICKEN BROTH
prepared *
1 ½ 355
CUPS ML IRISH ALE *
1 ½ 7.1E+2
PINTS ML MILK *
1 ½ 680.4
POUNDS G CHEDDAR CHEESE
sharp, shredded

Directions

Sauté carrots and celery in butter until tender.

Add potatoes, flour, fennel and pepper: sauté 1 to 2 minutes.

Add stock; cook 20 to 30 minutes until vegetables are tender and potatoes break up.

Add ale and boil gently for 10 minutes.

Add milk: heat thoroughly. Remove from heat and cool to 180F or lower.

Stir in Cheese.

Adjust seasoning with salt.

Portion 12 oz into bowl.

Garnish with shredded cheese.

Serve with bread.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 308 74% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 479mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 32g
Vitamin A 15% Vitamin C 0%
Calcium 42% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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