Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 9 Ratings

Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

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  • In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

  • Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).

  • In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.

  • Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.

Nutrition Facts

467 calories; fat 30g; cholesterol 63mg; saturated fat 14g; carbohydrates 28g; mono fat 13g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 19g; vitamin a 1020.4IU; vitamin c 0.8mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 1mcg; sodium 1096mg; potassium 416mg; calcium 474.5mg; iron 0.9mg.
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