Beer and Cheese Soup
Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.
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Beer and Cheese Soup
Directions
- 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.
- 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 (Beer and Cheese Soup)
- Per serving:
- 467 kcal ,
- 30 g fat
- (14 g sat. fat ,
- 2 g polyunsaturated fat ,
- 13 g monounsaturated fat ),
- 63 mg chol. ,
- 1096 mg sodium ,
- 28 g carb. ,
- 2 g fiber ,
- 7 g sugar ,
- 19 g pro.