Beer Cheese and Potato Soup
Servings: 6
Total Time: 45 minutes
Ingredients
3 slices thick cut bacon
2 russet potatoes (about 12 oz), peeled and cubed 1/4 inch
8 TBSP unsalted butter
1/2 cup flour
1/4 tsp salt
1/4 tsp pepper
12 oz stout beer
6 cups chicken broth
8 oz sharp cheddar, shredded
6 oz mild cheddar, shredded
1/2 cup whole milk
Directions
1. Cut bacon into small strips and cook over medium-high heat until crispy. Set cooked bacon aside and discard all but 1 TBSP of the bacon grease.
2. In a dutch oven add the 1 TBSP reserved bacon grease the butter, the cubed potatoes, salt and pepper. Stir and cook over medium-high heat for 3 minutes, stirring occasionally.
3. Stir in the flour until well incorporated. Add the beer and cook until most beer has evaporated and the mixture is thick.
4. Gradually add the chicken broth while stirring. Bring to a boil then reduce heat to low and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
5. Slowly pour in the milk and return to a boil, cook 1 minute and remove from heat.
6. Off the heat stir in the cheeses, add salt and pepper to taste.
7. Top soup with the crumbled bacon.
2. In a dutch oven add the 1 TBSP reserved bacon grease the butter, the cubed potatoes, salt and pepper. Stir and cook over medium-high heat for 3 minutes, stirring occasionally.
3. Stir in the flour until well incorporated. Add the beer and cook until most beer has evaporated and the mixture is thick.
4. Gradually add the chicken broth while stirring. Bring to a boil then reduce heat to low and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
5. Slowly pour in the milk and return to a boil, cook 1 minute and remove from heat.
6. Off the heat stir in the cheeses, add salt and pepper to taste.
7. Top soup with the crumbled bacon.
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