Potato Cheddar & Ale Soup
Yield
12 servingsPrep
20 minCook
40 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pints |
carrots
peeled and diced |
*
|
| 1 ½ | pints |
celery
trimmed, diced |
*
|
| 3 | ounces |
butter
or margarine |
|
| 3 | quarts |
russet potatoes
peeled, diced |
*
|
| 3 | tablespoons | all-purpose flour |
|
| 1 ½ | teaspoons | fennel seeds |
|
| ¾ | teaspoon | black pepper |
|
| 3 | quarts |
chicken broth
prepared |
*
|
| 1 ½ | cups | irish ale | * |
| 1 ½ | pints | milk |
*
|
| 1 ½ | pounds |
cheddar cheese
sharp, shredded |
|
Trans-fat Free, Low Carb
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.
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