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Potato Cheese Winter Picnic Soup

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 1 quart chicken broth (homemade or canned)
  
• 2-1/2 lbs. potatoes, unpeeled, coarsely chopped
  
• 2 cups chopped green onions (whites and about half the green stalks)
  
• 1 quart half-and-half
  
• 1/4 cup soy sauce
  
• 1 tsp freshly ground white pepper
  
• 6 ounces shredded Swiss cheese
  
• 6 ounces shredded Cheddar cheese
  
• 1/2 cup beer
  






Instructions



1. In a heavy-bottomed soup pot, bring the chicken broth to a boil. Add the potatoes and simmer for 30 minutes, or until the potatoes are very soft. Add the green onions and remove the pot from the heat. Add the half-and-half or milk to the pot.
   
   
2. Purée the potato-broth mixture in a blender or food processor (you will have to do this in batches; when blending, fill the container only half full and cover the lid with a dish towel because the soup "spurts" quite violently as it's being blended).
   
   
3. Return the purée to the pot. Stir in the soy sauce and pepper, and slowly bring the soup back to a simmer. The soup can be prepared to this point up to 48 hours ahead and refrigerated, or prepared and frozen for 3 months.
   
   When ready to serve or pack in a Thermos, proceed with the recipe by placing the pot back on the burner, over medium heat. When the soup begins to simmer, stir in the grated cheeses gradually, a handful at a time. Gently whisk in the beer.
   
   Makes 8 servings.