Saturday, January 31, 2015

Recipe #2 - Crockpot Beer Cheese Potato Soup

Honestly, one might - with still great accuracy – name this using any and all of the many, many main ingredients. I have made and enjoyed ‘Beer Cheese Soup’, but I had some potatoes I wanted to add to this concoction.  I actually thought about adding a bag of frozen mixed vegetables to this dish; the possibilities for a single name then would have been infinite.


1 medium onion, diced
2 carrots, chopped
2 celery ribs, chopped
12 oz beer
¼ c flour
3 cups chicken broth
½ Tsp dried oregano
½ Tsp dried parsley
½ Tsp garlic powder
½ Tsp ground black pepper
¼ Tsp marjoram
Tbs Worcestershire sauce
12 oz shredded cheddar cheese
1 cup heavy whipping cream
4-5 slices of bacon, cooked and chopped

Start on the stove top with the broth, beer, and flour. Heat and wisk until the flour is dissolved and you have a nice mix. Empty this into the crock pot, on High.
Add vegetables and dry seasonings. Cook on high for 4 hours, until potatoes are soft.
Take about 4 or 5 ladles of the vegetable/broth mix and puree in the blender, and add back to the soup. This gives a creamier texture. If you don’t like chunks at all in this, blend the whole shebang.

Add the cheese, Worcestershire, cream and bacon. Mix well and leave on high for another half hour.
Mix well again just before serving, and add some chives for garnish.

I topped mine with bits of sourdough bread for a tasty, warm meal.

Shoutout to all my real soup-lovers out there!

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