Soups and Stews

CHEDDAR POTATO-BEER SOUP

  • 1/2 Stick Butter
  • 20 Baby carrots
  • 5 medium Potatos, cubed
  • 1 medium Onions, diced
  • 1/4 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon White pepper
  • 1 cup Ham, diced
  • 1 bottle Beer
  • 4 cups Chicken stock
  • 3 cups Cheddar cheese, mild, shredded

    • Slice carrots into thick coins.

    In large stock pot, melt butter and brown veggies, meat and spices, about 10 minutes.

    Add beer and bring to boil, scraping the bits from the bottom of the pot.

    Add chicken stock, bring to boil and simmer for 10-15 minutes, until veggies are tender.

    Remove half of the solids with a slotted spoon.

    Place these in a blender, add 1 cup of stock and puree.

    Add this back into the pot, slowly add the cheese and heat until all is melted.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!