Potato Cheddar and Ale Soup
Cuisine: Irish
Author: Epicurus.com Kitchens
Ingredients
  • 1 1/2 pints carrots; peeled, diced
  • 1 1/2 pints celery; trimmed, diced
  • 3 ounces butter; or butter
  • 3 Quarts russet potatoes; peeled, diced
  • 3 Tablespoons flour
  • 1 1/2 teaspoons fennel seed
  • 3/4 teaspoon black pepper
  • 3 Quarts chicken stock; prepared
  • 1 1/2 Cups Irish Red ale
  • 1 1/2 pints milk
  • 1 1/2 pounds Cheddar or Colby cheese; sharp shredded
  • fresh herbs, for garnish (optional)
Instructions
  1. Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1 to 2 minutes. Add stock; cook 20 to 30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly.
  2. Remove from heat and cool to 180 degrees F or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 ounces (1 1/2 Cups) into each bowl.
  3. Garnish with shredded cheese and fresh herbs. Serve with bread.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/potato-cheddar-and-ale-soup/3817/