- 1 quart chicken broth
- 3 pounds potatoes, peeled and chopped
- 3 cloves garlic, minced
- 1 quart milk
- 1/4 cup soy sauce
- 1 teaspoon ground black pepper
- 3/4 pound shredded Cheddar cheese
- 1 cup beer
- 1 pinch paprika, or to taste
- Combine chicken broth, potatoes, and garlic in a saucepan over medium heat; bring to a simmer and cook until potatoes are tender, about 30 minutes. Remove from heat and allow to cool for 5 minutes. Stir milk into the mixture, place over medium heat, and simmer until warm, about 5 minutes; add soy sauce and black pepper. Sprinkle Cheddar cheese into the soup in small batches while stirring, allowing each addition to melt into the soup before adding more.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return blended soup to the saucepan; return to a simmer over medium heat.
- Slowly stream beer into the soup while gently stirring. Garnish with paprika to serve.
04/07/2018
recipepes.com
Bubbly Beer Cheese Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
