Loaded Beer Cheese Potato Soup
Servings 4
Ingredients
- 1 teaspoon olive oil
- 2 lb russet potato, peeled and chopped (set 1 cup aside)
- ½ cup carrot, chopped
- 2 stalks of celery, chopped
- ½ onion, finely chopped
- 1 clove garlic, minced
- 4 cup reduced sodium chicken broth
- 1 cup milk
- 1 cup beer, I do not recommend using a dark beer
- 1 ½ cups grated sharp cheddar cheese, plus extra for topping
- 4 slices of bacon, cooked and crumbled (plus extra for topping)
- 3 green onions sliced
- Sour Cream
- Salt and Pepper
Instructions
- Saute potatoes (minus one reserved cup), carrots, celery, onion, and garlic in a soup pot. When vegetables begin to soften and onions become translucent add chicken broth and milk. Simmer till veggies are soft.
- Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency. Add the remaining potatoes to the blended soup. Add a the beer and cook till the potatoes are soft.
- Once the potatoes are soft stir in cheese and bacon.
- Season with salt and pepper. Top with additional crumbled bacon, shredded cheese, sour cream, and sliced green onions