Cheddar potato-beer soup with shredded ham |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune. Ingredients:
2 tablespoons butter |
10 baby carrots |
5 red potatoes, peeled,cut into large pieces |
1 onion, sliced |
1/4 teaspoon salt |
fresh ground pepper, red pepper flakes |
1 (12 ounce) bottle beer |
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth |
1 1/2 cups grated cheddar cheese |
1 cup cooked ham, shredded or julienned |
Directions:
1. Heat butter in a large, heavy saucepan over medium-high heat.
2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
3. Add salt and pepper and red pepper flakes to taste.
4. Add beer; heat to a boil, stirring to scrape up any browned bits.
5. Add chicken broth; heat to a boil.
6. Cook until potatoes and carrots are tender, about 12 minutes.
7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
8. Puree and return to saucepan.
9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
10. Taste for seasoning; add more pepper flakes if needed.
11. Ladle into bowls.
12. Top each with shredded ham.
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