Ingredients:
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 1 leek, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cup [or 900 0.00] milk
- 2 tbl [or 29.5736 0.00] flour
- 2 tbl [or 29.5736 0.00] butter
- 1 cup [or 225 0.00] sour cream
- 1 cup [or 225 0.00] ham or corned beef, chopped (optional)
- 1 cup [or 225 0.00] shredded cheddar cheese
- Salt
- Pepper
- 1 tsp [or 4.92892 0.00] ground caraway
- 1 12-ounce bottle Wolaver’s Organic Pale Ale
Directions:
1) In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper.
2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.
3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.
4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.
Top with chopped parsley and remaining shredded cheddar.
2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.
3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.
4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.
Top with chopped parsley and remaining shredded cheddar.
Category:
Soup
Date added:
2014-01-25