Potato Cheddar and Ale Soup



12 servings



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


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

Author's Comments

From: Bert Grant, owner Grant's Brewery Pub Yakima Washington

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