Ingredients

• 1  bunch green onions
• 3  Tbsp. olive oil
• 3/4  cup bottled roasted red sweet peppers, drained
• 3/4  cup pale lager or nonalcoholic beer
• 2  cups refrigerated shredded hash brown potatoes
• 2  cups milk
• 8  oz. American cheese, shredded
• 1/4  tsp. paprika plus additional for sprinkling

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 paprika.

5. Top with potatoes, onion tops, and paprika. Makes 4 servings.