Tillamook Cheddar and Beer Soup Recipe

Name: Tillamook Cheddar and Beer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 yellow onion, thinly sliced; 2 celery stalks with leaves, thinly sliced; 1 large russet potato, peeled, cut into 1-inch cubes; 6 cups chicken stock (page 91); 1 cup full-bodied beer; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 1/2 pound sharp cheddar cheese, grated; 1/4 cup chopped fresh chives, for garnish; 1/4 cup creme fraiche or sour cream, for garnish (optional)

Servings: persons

1 tablespoon unsalted butter
1 yellow onion, thinly sliced
2 celery stalks with leaves, thinly sliced
1 large russet potato, peeled, cut into 1-inch cubes
6 cups chicken stock (page 91)
1 cup full-bodied beer
1/4 teaspoon Tabasco sauce
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 pound sharp cheddar cheese, grated
1/4 cup chopped fresh chives, for garnish
1/4 cup creme fraiche or sour cream, for garnish (optional)

1
Place a large saute pan over medium-high heat and add the butter.
2
Add the onion and saute for about 10 minutes, until lightly browned.
3
Transfer the onion to the slow cooker and add the celery, potato, stock, and beer.
4
Cover and cook on low for 6 to 8 hours, until the vegetables are tender.
5
Add the Tabasco, mustard, and Worcestershire sauce and stir well.
6
Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy.
7
Add the cheese and stir until melted.
8
Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of creme fraiche if desired.

914

kcal

Calories

Fat

Carbs

128

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 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 yellow onion, thinly sliced, 2 celery stalks with leaves, thinly sliced, 1 large russet potato, peeled, cut into 1-inch cubes, and more.

Yes, Tillamook Cheddar and Beer 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.

Tillamook Cheddar and Beer Soup

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