- Main Course
- 09/27/2024
- 2
- bacon bits and croutons
- Leave out the beer tbh
- makes 2 quarts
- pot
2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water (bit more if at high altitude)
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
dash of black pepper
1/2 ts celery seed
8 oz tillamook extra sharp white cheddar cheese (or more if you really want cheese)
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional
Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain).
In a blender, cover and process mixture in batches until smooth. OR - use an immersion blender and blend right in the pot.
Return all to the pan and heat through.
Stir in the milk, beer/broth, Worcestershire sauce, bouillon, salt, black pepper, and celery seed; heat to simmering. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
- Adapted from https://www.tasteofhome.com/recipes/potato-beer-cheese-soup/