When I’m sick, I want two things, flat Sprite from a bottle (it’s weird, I know) and potato soup. Normally I’ll get the cans of Cambell’s chunky bacon and potato soup and call it a day. But, for some reason, in my congested haze, I decided I HAD to make my own soup. What started as just using a recipe from The Pioneer Woman Cooks, ended up being a soup I made all on my own. I wasn’t going to change her recipe, but I forgot the bacon and only bought half the amount of broth I needed, so I had to improvise. My improvise ended up being a bottle of New Belgium 1554 black Lager, and it totally worked. So, here is my recipe for Beer Potato Soup!
Beer Potato Soup
6 potatoes, chopped
4 carrots, chopped
1 yellow onion, chopped
3 cloves garlic, smashed and chopped
4 pieces of celery, chopped4 oz vegetable broth
1 12 oz bottle of beer
1 cup milk
3 tbsp flour
1 cup heavy cream
1 cup shredded parmesean
Seasonings: salt, black pepper, red pepper, ground mustard, paprika, parsley
- Saute the carrots, onion, garlic and celery with all of the seasonings in a large pan with olive oil, until the onion is translucent.
- Add the potatoes, and saute, adding more paprika.
- After about 5 minutes, add the broth and beer and bring to a boil. Cover and let boil, stiring every few moments until the potatoes are cooked through.
- Whisk the flour and the milk together then add it into the soup, making sure to incorporate.
- Take about 2/3 of the soup out of the pot and add it to a blender, or a food processor, and blend until smooth. Add it back into the rest of the soup. Add the cheese and the cream, then taste.
- Tear the kale and stir in
- Add more seasoning if needed, then finish with siracha, mixing in at the last moment. Serve with shredded cheddar and your choice of bread.
Read Full Post | Make a Comment ( None so far )