Potato Beer Cheese Soup Recipe How To Make It 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. In a blender, cover and process mixture in batches until smooth. return all to the pan and heat through. stir in the milk, beer, worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. stir in cheese just until melted. if desired, top with croutons, bacon, chives and or pepper.
Beer Cheese Potato Soup Simply Made Recipes вђ Artofit 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. In a large pot, fry chopped bacon until crispy on medium high heat. drain bacon on paper towel lined plate, and drain all but 2 tablespoons of the grease. add diced potatoes, sauté for 5 minutes on medium high heat. add minced onion and sauté until translucent. add minced garlic. Stir in shredded cheese and boursin cheese and let it melt. once the cheese melts in, add the beer ½ at a time. same as with the stock, you want to let it thicken up a bit in between so keep stirring! sprinkle in the salt, pepper, and whole grain mustard. stir to combine. add in diced potatoes the pot. Stir in the beer and milk. whisk in the beer until it’s slightly thickened. whisk in the milk or cream. bring it to a low simmer, stirring occasionally for about 15 minutes. 5. stir in the cheese. gradually stir in the cheese until it’s melted. season it with salt and pepper. 6.
Beer Cheese Potato Soup вђ Artofit Stir in shredded cheese and boursin cheese and let it melt. once the cheese melts in, add the beer ½ at a time. same as with the stock, you want to let it thicken up a bit in between so keep stirring! sprinkle in the salt, pepper, and whole grain mustard. stir to combine. add in diced potatoes the pot. Stir in the beer and milk. whisk in the beer until it’s slightly thickened. whisk in the milk or cream. bring it to a low simmer, stirring occasionally for about 15 minutes. 5. stir in the cheese. gradually stir in the cheese until it’s melted. season it with salt and pepper. 6. 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. Beer cheese soup is so easy to prepare! cook bacon and then cook veggies in the leftover bacon drippings until tender. stir in flour (per recipe below). slowly whisk in the beer and broth into the soup base while bringing to a simmer. add remaining ingredients (except cheese) and cook until bubbly. remove from heat.
Comments are closed.