Potato Beer Cheese Soup Recipe How To Make It Step 3: add remaining soup ingredients. stir in the milk, beer, worcestershire sauce, bouillon, salt, mustard and white pepper. stir continually until heated through. add the cheese, and stir until just melted. if desired, top bowls of soup with croutons, bacon, chives and pepper. Dice the celery, carrots, potatoes and onion. mince the garlic cloves. melt the butter in a soup pot on the stovetop on a medium high heat. add carrots, celery and onion to the pot. stir and cook until onion is translucent. add garlic and stir until fragrant (about 1 minute). immediately add the flour followed by broth, beer and milk.
Potato Beer Cheese Soup White Kitchen Red Wine Add turkey sausage and brown, crumbling with a spatula until cooked through. remove from pan and set aside. heat butter in the same large pot (no need to wipe it out) over medium high heat. add onion, carrots, celery and a large pinch of salt and pepper. cook, stirring frequently for 10 12 minutes. While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium high heat. stir occasionally until the vegetables begin to soften, about 3 minutes. whisk the all purpose flour into the vegetables and continue to whisk for 1 2 minutes. Cook the bacon (if using), then transfer it to a paper towel lined plate. cook the vegetables in the drippings (if you’re not using bacon, cook them in oil). make a roux, then stir in the beer. cook until thick. stir in the broth and milk, then bring to a boil. reduce to a simmer and continue cooking until thickened. Instructions. peel and chop potatoes into 1 inch pieces. add prepared vegetables, chicken broth, beer, salt and pepper to the bowl of a 5 6 quart slow cooker. cook on high for 4 hours, or low for 8 hours. when initial cook time is up, add a third of the potatoes to a blender with heavy cream. process until smooth.
Beer Cheese Potato Soup Season Serve Blog Cook the bacon (if using), then transfer it to a paper towel lined plate. cook the vegetables in the drippings (if you’re not using bacon, cook them in oil). make a roux, then stir in the beer. cook until thick. stir in the broth and milk, then bring to a boil. reduce to a simmer and continue cooking until thickened. Instructions. peel and chop potatoes into 1 inch pieces. add prepared vegetables, chicken broth, beer, salt and pepper to the bowl of a 5 6 quart slow cooker. cook on high for 4 hours, or low for 8 hours. when initial cook time is up, add a third of the potatoes to a blender with heavy cream. process until smooth. Preparation. in a large dutch oven or heavy bottomed saucepan, heat butter over medium heat. add onions, carrots, and celery and cook until vegetables start to soften, about 5 minutes. add garlic, thyme, and potatoes and cook one minute more. add beer and enough broth to cover vegetables. In a large saucepan over medium heat, whisk together first 4 ingredients. bring to a simmer. reduce heat and simmer, stirring occasionally, until potatoes are tender and soup has thickened, about 30 minutes. remove from heat. stir in 1¼ cups cheese. ladle into bowls.
Comments are closed.