Beer and Cheese Soup
Recipe from
Better Homes and Gardens
Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.
Servings:
4
Total Time:
25 mins
Ingredients
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1bunch green onionssee savings
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3 tablespoonsolive oilsee savings
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3/4 cupbottled roasted red sweet peppers, drainedsee savings
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3/4 cuppale lager or nonalcoholic beersee savings
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2 cupsrefrigerated shredded hash brown potatoessee savings
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2 cupsmilksee savings
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8 ouncesAmerican cheese, shreddedsee savings
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1/4 teaspoonpaprikasee savings
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Paprikasee savings
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Directions
1.
Slice green onions, separating white and green parts. In Dutch oven over medium heat cook white portion of green onions in 1 tablespoon hot oil under tender.
2.
In blender combine red peppers, cooked onion, beer, and 1 cup potatoes; process until smooth. Return to pot. Bring to boiling. Reduce heat. Simmer, uncovered, 5 minutes.
3.
Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).
4.
In skillet cook remaining potatoes in remaining hot oil over medium-high heat, 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.
5.
Top with potatoes, the green portions of the sliced green onions, and additional paprika.
Nutrition information
Per serving: Calories 467, Total Fat 30 g, Cholesterol 63 mg, Sodium 1096 mg, Carbohydrate 28 g, Fiber 2 g, Protein 19 g,
Percent Daily Values are based on a 2,000 calorie diet
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