Potato Cheddar Soup

Creamy goodness….

3 lbs Yukon gold potatoes, peeled and cut into chunks
1 large onion, chopped
3 garlic cloves, chopped
2 celery stalks
1 T butter
2 T olive oil
4 (or more) cups chicken broth
1 bottle of ale
2 t vegeta (a bouillon-like seasoning– use a granular but high-quality chicken bouillon if you can’t get vegeta)
1 cup milk
2 cups shredded cheddar cheese (medium or sharp)
salt and white pepper to taste

Melt butter along with the olive oil and add the onions, garlic and celery. Cook over medium-low heat for about 10 minutes until well-softened.  Add the potatoes, increase heat and stir until coated. Add the chicken broth and the ale plus 1 teaspoon salt; bring to boil, reduce heat and cover. Cook for 30 minutes (potatoes should be very soft). Blend with an immersion blender (or in a regular blender) until smooth. Add the vegeta and then the milk and simmer until heated through. Throw in the cheese; after the cheese is melted, add a bit of white pepper and more seasonings if necessary.

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