This post is part of the monthly link up party Our Growing Edge. This event aims at to connect food bloggers from all over the world and inspire us to try new things.
This month is hosted by my utensil crock – a full-time attorney with an enterprising cooking habit 🙂

 

We’re been talking about beer cheese soup for a while but never really took the time to find the perfect combination of ingredients. Then a few days ago we were encouraged by the wind and rain to make soup and having all the ingredients in the pantry made it a quite easy soup choice 😀

W chose to submit this exact recipe to Our Growing Edge as the recipe and combination of ingredients is totally new to us and it turned out to one of the best soups we have ever made!! 

For some it might sound strange with beer and cheese in a soup, but we promise that it tastes fabulous and can be served both as a week night dinner or as a starter when having guests over for dinner.

Hope that you we will love this soup as much as we already does, and if you have any suggestions for other variations of this recipe, you are welcome to leave a comment 🙂

 

Ingredients (6 servings)

2 pounds potatoes, peeled

3 large onions

2 tbsp. butter

4 tbsp. flour

1 tbsp. cayenne pepper

3 cups beer

2 cups chicken stock

3 cups whole milk

1 cup aged cheddar cheese, shredded

Salt & Pepper

 

Garnish

15 bacon slices

1/2 cup aged cheddar cheese, shredded

2 slices rye bread, cubed

 

Slice the onions and cube the potatoes. Sauté both in melted butter for 3-5 minutes before adding the cayenne pepper. Stir to combine.

Sprinkle the flour on top of the sautéed vegetables and stir a few times before adding all the beer. Let reach the boiling point before turning down the heat a bit.

The add chicken stock and milk and let simmer for 30-40 minutes before adding the shredded cheddar cheese. Taste and season with salt and pepper.

While the soup is simmering you can fry the bacon and make the rye croutons. Cut the bacon slices into smaller pieces and fry it. Use a fork or spoon to transfer the fried bacon to plate with paper towel – leave as much bacon fat on the pan as possible. 

When all the bacon has been removed from the pan you can add the rye bread cubes to the bacon fat. Let fry until crisp and season with salt.

Remove the soup from the heat and blend it until smooth and thick. Put the lid on the sauce pan and let rest for 5-10 minutes before serving.

Garnish the soup with shredded cheddar cheese, bacon crisp and rye bread croutons and serve with a good glass of red wine 🙂

Bon Appétit!

 

Ingredients (6 servings)

900 g potatoes, peeled

3 large onions

2 tbsp. butter

4 tbsp. flour

1 tbsp. cayenne pepper

7.5 dl beer

5 dl chicken stock

7.5 dl whole milk

2.5 dl aged cheddar cheese, shredded

Salt & Pepper

 

Garnish

15 bacon slices

1.25 dl aged cheddar cheese, shredded

2 slices rye bread, cubed