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Soup: Irish Potato Soup w/Cheese & Red Ale

Source of Recipe

relish.com


List of Ingredients

4 tablespoons butter, divided
2 cups chopped yellow onion
3 medium leeks, white and light green part only, sliced 3/4 cup sliced celery
8 medium Yukon Gold potatoes, coarsely chopped
1 can (12-ounce) Irish red ale
4 cups reduced-sodium chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
4 cups whole or 2% low-fat milk
7 ounces grated Kerrygold Dubliner’s cheese
3/4 cup finely minced parsley (optional)
4 ounces crumbled blue cheese, preferably Cashel (optional)
Crisp cooked bacon crumbled (optional)


Recipe

Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion, leek and celery; cook over medium heat for about 10 minutes.

Add potatoes, ale, stock, salt and pepper, and bring to a boil. Lower the heat, cover, and simmer until potatoes are tender about 45 minutes.

Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes on medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese, stir until melted.
Stir cheese mixture into potato mixture until combined. Cook over very low heat for 10 minutes.

Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon, if desired.

SERVES 15