Potato Cheddar Guinness Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion
- 1 rib celery
- 1 1/2 pounds russet potatoes
- 3 cups chicken stock
- 1 cup stout
- 1/4 teaspoon dried thyme
- 6 ounces cheddar
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon paprika
- chives chives chives
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Instructions
- Melt butter on medium heat in a large, thick-bottomed pot. Add the onions and cook until golden, about 10 minutes. Add the celery and cook 5 minutes more.
- Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes.
- When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes.,Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time.,Add a portion of the grated cheddar to the blender bowl as well. (If it takes 3 batches to purée the soup, divide the cheese into 3 portions.),Holding the lid of the blender down (to keep the hot liquid from erupting out of the blender), pulse until smooth. Return the smooth purée to the soup pot.
- Taste for salt and add more if necessary. If the soup is too sour or bitter to your taste, add 1/2 teaspoon of sugar to the soup.,Garnish with chopped chives.
Source
Original recipe: View Original
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