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Potato Cheddar And Ale Soup

Potato Cheddar and Ale Soup recipe image
This Potato Cheddar and Ale Soup is the definition of cozy comfort food. It combines the earthy sweetness of russet potatoes and aromatic fennel seeds with the robust, malty depth of Scottish ale. The sharp cheddar melts into the broth, creating a velvety, rich texture that warms you from the inside out. Perfect for chilly evenings, this rustic soup feels like a warm hug in a bowl. It&# 226;ÂÂs simple enough for a weeknight dinner but impressive enough for hosting. The balance of savory vegetables, creamy dairy, and tangy cheese makes every spoonful satisfying. Serve it with crusty bread to soak up every last drop of this flavorful, homemade goodness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1119.2
Description
This Potato Cheddar and Ale Soup is the definition of cozy comfort food. It combines the earthy sweetness of russet potatoes and aromatic fennel seeds with the robust, malty depth of Scottish ale. The sharp cheddar melts into the broth, creating a velvety, rich texture that warms you from the inside out. Perfect for chilly evenings, this rustic soup feels like a warm hug in a bowl. It&# 226;ÂÂs simple enough for a weeknight dinner but impressive enough for hosting. The balance of savory vegetables, creamy dairy, and tangy cheese makes every spoonful satisfying. Serve it with crusty bread to soak up every last drop of this flavorful, homemade goodness.
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, sautéing until tender, about 5-7 minutes.
  2. 2
    Add diced russet potatoes, flour, fennel seed, and black pepper. Stir continuously for 1-2 minutes to cook the raw flour taste out.
  3. 3
    Pour in the chicken stock (or vegetable stock for vegetarian version). Bring to a boil, then reduce heat and simmer for 20-30 minutes until potatoes and vegetables are tender and beginning to break down.
  4. 4
    Stir in the Scottish ale and simmer gently for 10 minutes to allow the alcohol to cook off and flavors to meld.
  5. 5
    Add the milk and heat through until hot, but do not boil vigorously to prevent curdling.
  6. 6
    Remove the pot from heat. Let the soup cool slightly until it reaches 180ðF or lower to ensure the cheese melts smoothly.
  7. 7
    Stir in the shredded sharp cheddar cheese until completely melted and smooth.
  8. 8
    Taste and adjust seasoning with salt and additional pepper if needed.
  9. 9
    Ladle approximately 12 oz of soup into each serving bowl.
  10. 10
    Garnish with extra shredded cheddar cheese and serve immediately with 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

For a vegetarian version, substitute chicken stock with vegetable stock.

Ensure the soup cools slightly below 180ðF before adding cheese to prevent it from becoming grainy or separating.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently.

Keywords: ale, cheddar, comfort food, creamy, fennel, hearty, potato soup, scottish ale, sharp cheddar, warming
Read it online: https://www.chefs-mate.com/recipe/potato-cheddar-and-ale-soup/