Potato Cheddar and Ale Soup Recipe

Name: Potato Cheddar and Ale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pint carrots, peeled and diced; 1-1/2 pint celery, trimmed and diced; 3 oz. butter; 3 qt. russet potatoes, peeled and sliced; 3 tbsp. flour; 1-1/2 tsp. fennel seed; 3/4 tsp. black pepper; 3 qt. chicken stock; 1-1/2 cup Scottish ale; 1-1/2 pint milk; 1-1/2 lb. sharp Cheddar cheese, shredded

Servings: persons

1-1/2 pint carrots, peeled and diced
1-1/2 pint celery, trimmed and diced
3 oz. butter
3 qt. russet potatoes, peeled and sliced
3 tbsp. flour
1-1/2 tsp. fennel seed
3/4 tsp. black pepper
3 qt. chicken stock
1-1/2 cup Scottish ale
1-1/2 pint milk
1-1/2 lb. sharp Cheddar cheese, shredded

1
Saute carrots and celery in butter until tender.
2
Add potatoes, flour, fennel and pepper: saute 1-2 minutes.
3
Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up.
4
Add ale and boil gently for 10 minutes.
5
Add milk: heat thoroughly.
6
Remove from heat and cool to 180F or lower.
7
Stir in cheese.
8
Adjust seasoning with salt.
9
Portion 12 oz.
10
into bowl.
11
Garnish with shredded cheese.
12
Serve with bread.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 pint carrots, peeled and diced, 1-1/2 pint celery, trimmed and diced, 3 oz. butter, 3 qt. russet potatoes, peeled and sliced, and more.

Yes, Potato Cheddar and Ale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Cheddar and Ale Soup

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