Beer Cheese Potato Soup with Sausage [VIDEO!] Midwest Foodie

Vermont Cheddar Cheese and Beer Soup recipe on Food52 Beer soup

What makes this soup unforgettable at an event is a toppings bar. Feel free to get creative but I love serving with sliced scallions, potato chips and extra cheese. My perfect soup for a crowd! Make in advance and heat to serve a slew of guests. What makes this soup unforgettable at an event is a toppings bar.

Vermont Cheddar Cheese and Beer Soup Food, Beer bread, Cheddar cheese

Instructions. Saute potatoes (minus one reserved cup), carrots, celery, onion, and garlic in a soup pot. When vegetables begin to soften and onions become translucent add chicken broth and milk. Simmer till veggies are soft. Blend soup with an immersion blender or in a stand blender.

Cheddar Broccoli Potato Soup Cooking Classy

3 ounces grated gruyere cheese. 1/2 cup reduced fat milk. In large pot, heat butter over medium until bubbly. Add carrot, onion and ham. Sauté 5-10 minutes. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered. Put about half the soup in a blender and process until smooth. Add back to pot.

Vermont Cheddar Cheese and Beer Soup Recipe on Food52 Recipe

Instructions. Peel and chop potatoes into 1-inch pieces. Add prepared vegetables, chicken broth, beer, salt and pepper to the bowl of a 5-6 quart slow cooker. Cook on high for 4 hours, or low for 8 hours. When initial cook time is up, add a third of the potatoes to a blender with heavy cream. Process until smooth.

Potato, cheese and beer soup blogpostdelraymarketplacerestaurants

Stir in shredded cheese and Boursin cheese and let it melt. Once the cheese melts in, add the beer ½ at a time. Same as with the stock, you want to let it thicken up a bit in between so keep stirring! Sprinkle in the salt, pepper, and whole grain mustard. Stir to combine. Add in diced potatoes the pot.

Slow Cooker Beer Cheese Soup with Potatoes Slow Cooker Gourmet

While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.

Potato Cheese Soup My Recipe Treasures

Gather and prep all the ingredients. Cut the potatoes into approximately 1/2-inch cubes. Cover with water to keep them from discoloring. Cook the bacon in a large Dutch oven or another heavy soup pot over medium heat until browned and crispy. Transfer to a paper towel-lined plate, reserving the fat in the pan.

Potato Soup loaded with potatoes, bacon, cheese and sour cream

Add the broth, beer, basil, roasted garlic paste and chili powder, bring to a low simmer. Add the potatoes and cook until softened, about 15 minutes. Stir in the cream.

Crockpot Beer Cheese Soup with Potatoes Crockpot Gourmet

Add milk, broth, and beer in a stream, whisking as you add. Simmer, continuing to whisk occasionally, 5 minutes. Add cubed potatoes, Worcestershire sauce, mustard, salt, and pepper. Cook for 15 minutes. Add cheese about 1/4 cup at a time, stirring constantly. Cook until cheese is melted, 3 to 4 minutes (do not boil).

Beer & Cheddar Cheese Soup Perfect for a weeknight

Step 1: Boil the potatoes. Place the potatoes, onion and water in a large saucepan. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a knife. Don't drain them! Just remove from heat, and allow them to cool slightly.

Potato, Pale Ale Beer Cheese Soup with BaconCooking and Beer

Add turkey sausage and brown, crumbling with a spatula until cooked through. Remove from pan and set aside. Heat butter in the same large pot (no need to wipe it out) over medium high heat. Add onion, carrots, celery and a large pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.

Recipe Cheese & Beer Soup Gin Fuelled Bluestocking

Directions. Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender. Meanwhile, cook the bacon in a large Dutch oven or stock pot.

Hearty Beer Cheese Potato Soup 12 Tomatoes

Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes. Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.

Beer Cheese Potato Soup Simply Made Recipes Recipe Beer cheese

While potatoes are cooking, make a roux base with 2 tablespoons butter and ¼ cup flour, cooking for a minute on medium to remove floury taste. When the Instant Pot quick release is finished, add roux base to beer and potatoes, and immersion blend to puree. Add stock cubes, remaining 2 cups of diced potatoes, and onions to the Instant Pot.

Potato Beer Cheese Soup White Kitchen Red Wine

Preparation. In a large Dutch oven or heavy-bottomed saucepan, heat butter over medium heat. Add onions, carrots, and celery and cook until vegetables start to soften, about 5 minutes. Add garlic, thyme, and potatoes and cook one minute more. Add beer and enough broth to cover vegetables.

Sausage and Cheddar Beer Soup The Midnight Baker

Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat. Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted. Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.