Recipe

Cheddarale Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.Or serve in a bread bowl. Prep:35m Cook:35m Servings:6	Mystic_rive
	high fiber low sodium low cholesterol high calcium diabetes appropriate

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Fans

mmmmgood

Ingredients

1 tablespoon canola oil

1 large onion, chopped

1 12-ounce bottle beer, preferably ale

2 18-ounce bags precooked diced peeled potatoes (see Tip)

1 14-ounce can vegetable broth or reduced-sodium chicken broth

1 cup water

2 1/2 cups nonfat or low-fat milk

1/4 cup all-purpose flour

1 1/2 cups shredded sharp Cheddar cheese, divided

1 small red bell pepper, thinly sliced or finely chopped

Directions

Heat oil in a Dutch oven over medium heat.

Add onion and cook, stirring, until softened, about 3 minutes.

Add beer; bring to a boil and boil for 5 minutes.

Add potatoes, broth and water; cover and bring to a boil.

Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes.

Remove from the heat and mash the potatoes with a potato masher to the desired consistency Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes.

Remove from the heat; stir in 1 1/4 cups cheese and stir until melted.

Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

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