Bubbly Beer Cheese Soup

Name: Bubbly Beer Cheese Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters beer; 946 milliliters chicken broth; 3 cloves garlic, minced; 1 teaspoon ground black pepper; 946 milliliters milk; 1 pinch paprika, or to taste; 1 kilograms potatoes, peeled and chopped; 340 grams shredded Cheddar cheese; 59 milliliters soy sauce

Bubbly Beer Cheese Soup is a gluten free and vegetarian recipe with 12 servings. This main course has 242 calories, 13g of protein, and 12g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have beer, milk, garlic, and a few other ingredients on hand, you can make it. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. It is perfect for Father's Day. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Combine chicken broth, potatoes, and garlic in a saucepan over medium heat; bring to a simmer and cook until potatoes are tender, about 30 minutes.

Ingredients you will need

Chicken Broth

Potato

Garlic

Equipment you will use

Sauce Pan

Remove from heat and allow to cool for 5 minutes. Stir milk into the mixture, place over medium heat, and simmer until warm, about 5 minutes; add soy sauce and black pepper.

Ingredients you will need

Black Pepper

Soy Sauce

Milk

Sprinkle Cheddar cheese into the soup in small batches while stirring, allowing each addition to melt into the soup before adding more.

Ingredients you will need

Cheddar Cheese

Soup

Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return blended soup to the saucepan; return to a simmer over medium heat.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

Blender