Recipe: Potato Soup with Cheese and Irish Ale

Posted online March 16, 2016 | 12:40 pm

Ingredients

6 tablespoons butter, divided
3-4 leeks, cleaned and sliced
4 stalks celery, sliced
5 pounds Yukon Gold potatoes, coarsely chopped
1 - 16 ounce bottle Irish Ale
5 cups chicken or vegetable stock
1 tablespoon salt, kosher
Fresh ground pepper, to taste
4 tablespoons all-purpose flour
4 cups whole milk
4 ounces Gruyere cheese, shredded
4 ounces white cheddar cheese, shredded
Parsley, chopped, optional for garnish
Bacon, crisp cooked, crumbled, optional for garnish
Croutons, optional for garnish

Prep Time:

20 minutes

Cook Time:

1 hour

Serves:

Potato Soup with Cheese and Irish Ale is just the thing to help you cozy up at home and celebrate St. Patrick's Day, all while feeling you are at the neighborhood pub!

This is part of our St. Patrick's Day series of recipes. See them all here!

Foodie Byte: For extra richness you can use half and half for part of the milk.

Preparation

Melt 3 tablespoons butter in a large stock pot.
Add leeks and celery and sauté over medium heat until soft, about 10 minutes.
Add in potatoes, ale, stock, salt and pepper, and bring to a boil.
Lower heat and cover and continue to simmer until potatoes are tender.
Melt remaining butter in a small saucepan, gradually add flour and whisk until smooth.
Cook about 3 minutes over med/low heat while stirring constantly, slowly pour in the milk, and whisk until it begins to thicken.
Add cheese and stir until melted.
Pour cheese mixture in to potato mixture and cook another 10 minutes over very low heat.
Ladle into soup bowls and garnish with fresh chopped parsley, bacon crumbles and croutons if desired.