Photography Credit: Elise Bauer
St. Pat’s is nearby as well as in anticipation we’re serving up a hot bowl of potato cheddar soup, flavored along with some Irish Guinness extra stout. Do you prepare with Guinness stout? It features a wonderfully deep taste from roasted barley and malt, perfect with discretion on this potato cheddar soup.
I’ve made several batches of the soup. Leftovers are harmful, I am inclined to eat all of them!
Now, one thing I’ve learned through the years is the fact that either you're a Guinness fan or otherwise. If you're not, then you probably will nothing like this soup. However if you simply are, You'll like it.
Ireland produces the best sharp cheddar cheeses available. Therefore if you can get Irish sharp cheddar, go ahead and utilize it! You will possibly not want to use around is known as for within this recipe. Maybe 4 ounces rather of 6. But experiment to obtain the balance you want.
Potato Cheddar Guinness Soup Recipe
- Prep time: fifteen minutes
- Prepare time: 50 minutes
- Yield: Serves 4.
Sharp cheddar cheeses vary with concentration of flavor. With this recipe we assume a typical supermarket label extra sharp cheddar. If you work with a niche sharp cheddar (a few of the Irish cheddars are lovely), you might be able to accomplish the equivalent flavor with less cheese than is known as for within this recipe.
Many people tend to be more responsive to bitter flavors than the others. It’s genetic. Therefore if that’s you, I'd only use one fourth of the cup or skip the beer entirely, and merely increase the stock.
- 2 Tablespoons of butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped or sliced (about 1/2 cup)
- 1 1/2 pounds (680 g) russet taters, peeled and thinly sliced
- 3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock)
- 1 cup (250 ml) Guinness extra stout (don't use draught)
- 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme
- 6 ounces (170 g) grated extra sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon paprika
- Chopped chives for garnish
1 Melt butter on medium heat inside a large, thick-bottomed pot. Add some onions and prepare until golden, about ten minutes. Add some celery and prepare a few minutes more.
2 Add some sliced taters towards the pot. Add some chicken stock, Guinness extra stout, and thyme. Provide a simmer, lower heat, partly cover, and simmer before the taters are tender and simply break apart, about 15-20 minutes.
3 Once the taters are tender, take away the pot in the heat. Pour potato mixture right into a bowl and let awesome for any couple of minutes. Employed in batches, ladle the soup right into a blender, filling the blender bowl merely a third full at any given time. Add part of the grated cheddar towards the blender bowl too. (Whether it takes 3 batches to pure the soup, divide the cheese into 3 portions.) Holding the lid from the blender lower (to help keep the new liquid from erupting from the blender), pulse until smooth. Return the graceful pure towards the soup pot.
4 Stir within the Worcestershire sauce and paprika. Taste for salt and increase the if required. When the soup is simply too sour or bitter for your taste, add 1/2 teaspoon of sugar towards the soup.
Garnish with chopped chives.
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