- 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.
- 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.
Ingredient note: 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).
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 389
- Total Fat 5gm
- Saturated Fat 2gm
- Monounsaturated Fat 32mg
- Sodium 50gm
- Total Carbohydrates 5gm
- Fiber 16gm
- Cholesterol 408mg
- Vitamin C 12gm 32%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.