Cheddar-Ale Soup

Made it,
Loved it.

Serving size 6

Prep Time

Total Time 35MIN

Ingredients

1 Tbsp canola oil
1 large onion, chopped
12 oz beer, preferably ale
36 oz precooked diced peeled potato (see Tip)
14 oz vegetable broth or reduced-sodium chicken broth
1 cup shredded sharp cheddar cheese, divided
2 ½ cup nonfat or low-fat milk
¼ cup all-purpose flour
1 ½ cup shredded sharp cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped

Directions

1. 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.

2. 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.

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).