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Potato Cheddar & Ale Soup

Potato Cheddar & Ale Soup recipe image
This hearty Potato Cheddar & Ale Soup is the ultimate comfort food for chilly evenings. It combines the earthy sweetness of russet potatoes with the robust, malty notes of Scottish ale and the sharp tang of aged cheddar. The base is built from saut&# 195;©ed carrots and celery, creating a deep vegetable flavor that stands up to the rich dairy. The texture is velvety and thick, perfect for dipping crusty bread. ItâÂÂs an easy weeknight dinner that feels indulgent without being overly complicated. Ideal for family suppers or cozy gatherings, this soup warms you from the inside out.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1119.2
Description
This hearty Potato Cheddar & Ale Soup is the ultimate comfort food for chilly evenings. It combines the earthy sweetness of russet potatoes with the robust, malty notes of Scottish ale and the sharp tang of aged cheddar. The base is built from saut&# 195;©ed carrots and celery, creating a deep vegetable flavor that stands up to the rich dairy. The texture is velvety and thick, perfect for dipping crusty bread. ItâÂÂs an easy weeknight dinner that feels indulgent without being overly complicated. Ideal for family suppers or cozy gatherings, this soup warms you from the inside out.
Ingredients
  • 1 1/2 pint Carrots; peeled, diced
  • 1 1/2 pint Celery; trimmed, diced
  • 3 ounce Butter;or margarine
  • 3 quart Russet Potatoes;
Directions
  1. 1
    Melt butter in a large pot over medium heat. Add diced carrots and celery; sauté until softened, about 5-7 minutes.
  2. 2
    Add diced russet potatoes, flour, fennel seed, and black pepper to the pot. Stir constantly and cook for 1-2 minutes to toast the flour slightly.
  3. 3
    Pour in chicken stock. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes until potatoes are fork-tender and beginning to break down.
  4. 4
    Stir in the Scottish ale. Continue to simmer gently, uncovered, for 10 minutes to allow alcohol to cook off and flavors to meld.
  5. 5
    Reduce heat to low. Stir in milk and heat through until hot, but do not boil to prevent curdling.
  6. 6
    Remove the pot from the heat. Let the soup cool for a few minutes until it reaches approximately 180ðF or lower.
  7. 7
    Gradually stir in the shredded sharp cheddar cheese until completely melted and smooth.
  8. 8
    Taste the soup and adjust seasoning with salt as needed.
  9. 9
    Ladle approximately 12 oz of soup into each serving bowl.
  10. 10
    Garnish with additional shredded cheddar cheese if desired.
  11. 11
    Serve immediately with warm crusty bread.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1119.2kcal
% Daily Value *
Total Fat 53.2g82%
Saturated Fat 16.5g83%
Cholesterol 0.0mg0%
Sodium 1001.0mg42%
Total Carbohydrate 146.5g49%
Dietary Fiber 23.8g96%
Sugars 16.6g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use vegetable stock instead of chicken stock for a vegetarian version.

Do not boil the soup after adding milk or cheese, as this can cause the dairy to curdle and become grainy.

For a thicker soup, mash some of the potatoes against the side of the pot before adding the ale.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, adding a splash of milk if the soup has thickened too much.

Keywords: ale, british, cheddar, comfort food, cream, dinner, easy, home cooked, hearty, potato, pub, scottish, sharp cheddar, side dish, slow cooker, stew, vegetarian, warm, winter, yummy
Read it online: https://www.chefs-mate.com/recipe/potato-cheddar-ale-soup/