Potato Cheese Soup

I got an email from my friend Leslie asking me to recreate a spicy potato,
cheese & ale soup that she and her sisters love, from a restaurant in Florida. It's a rainy, gloomy day here and I couldn't get that soup out of my head, so I went to the kitchen to see what I could come up with! And here it is. I think you will love it. Use an immersion blender if you want a smoother soup or leave it with the potato chunks. xo
10 Thick Slice Bacon, Copped
1 Large Onion, Chopped
3 Carrots, Chopped Finely
1 Clove Garlic, Crushed
1/2 t Red Pepper Flakes
1/4 C Flour
10 Red Potatoes, Quartered and Sliced
4 C Non Fat Milk
1 Can Beer, Budwiser or the like
3 C Sharp Cheddar, Shredded
1 C Parmesan, Shredded
Salt & Pepper to Taste

In a stock pot saute bacon until brown, do not drain fat. Add onion, carrots, garlic & red pepper flakes and saute until the onions are translucent. Stir in flour and cook, stirring for 5 minutes. Add milk and beer and simmer while stirring until the flour is not lumpy and soup thickens slightly. Add potatoes and cheese. Salt and pepper to taste.


Popular Posts