Name: Potato Cheddar Guinness Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons butter -; 1 medium onion, chopped (about 1 1/2 cups) -; 1 celery rib, chopped or sliced (about 1/2 cup) -; 1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced -; 3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock) -; 1 cup (250 ml) Guinness extra stout (do not use draught) -; 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme -; 6 ounces (170 g) grated extra sharp cheddar cheese -; 1 teaspoon Worcestershire sauce -; 1/8 teaspoon paprika -; Chopped chives for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Potato Cheddar Guinness Soup

1. 2 tablespoons butter -

2. 1 medium onion, chopped (about 1 1/2 cups) -

3. 1 celery rib, chopped or sliced (about 1/2 cup) -

4. 1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced -

5. 3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock) -

6. 1 cup (250 ml) Guinness extra stout (do not use draught) -

7. 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme -

8. 6 ounces (170 g) grated extra sharp cheddar cheese -

9. 1 teaspoon Worcestershire sauce -

10. 1/8 teaspoon paprika -

11. Chopped chives for garnish -

How to cook deliciously - Potato Cheddar Guinness Soup

1. Stage

Sauté the onions and celery: Melt butter on medium heat in a large, thick-bottomed pot. Add the onions and cook until golden, about 10 minutes. Add the celery and cook 5 minutes more.

2. Stage

Add the sliced potatoes, stock, stout, and thyme: Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes.

3. Stage

Purée the soup, adding grated cheddar: When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of the grated cheddar to the blender bowl as well. (If it takes 3 batches to purée the soup, divide the cheese into 3 portions.) Holding the lid of the blender down (to keep the hot liquid from erupting out of the blender), pulse until smooth. Return the smooth purée to the soup pot.

4. Stage

Stir in the Worcestershire and paprika, check for seasoning: Taste for salt and add more if necessary. If the soup is too sour or bitter to your taste, add 1/2 teaspoon of sugar to the soup. Garnish with chopped chives.