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Beer Cheese And Potato Soup Recipe
Serving Size : 8
2 medium baking potatoes
1 can beer -- (12 oz)
1 cup canned diluted chicken broth
1 teaspoon worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 jar process cheese spread -- (16 oz)
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon -- cooked and crumbled
1/2 cup shredded sharp cheddar cheese -- (2 oz)
chopped fresh chives
Wash potatoes and pat dry. Prick each potato several times with a fork. Bake at 400°F for 1 hour or until done. Let cook completely; peel potatoes, and cut into chunks. Set aside. Combine beer, broth, and Worcestershire sauce in a 3-qt saucepan. Cook over medium heat for 4 to 6 minutes or until hot. Combine half and half and cornstarch; stir well. Add cornstarch mixture, cheese spread, milk, and red pepper to
beer mixture; stir well. Cook, stirring constantly, 4 minutes or until thickened and bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly heated. To serve, ladle soup into individual serving bowls. Top each serving with crumbled bacon, shredded cheese and chives.
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