Hi guys! It’s almost summer and in the southern US where I live, it’s been over 90 degrees every day for the past week. What food did I get a craving for? Beer Potato Soup. It may not be most people’s choice for hot, humid days, but I can’t get enough of this stuff, so I decided to share it with you all.
Prep Time: 15 minutes Cook Time: 65 minutes Total Time: 80 minutes
Ingredients:
4 or 5 large potatoes, diced
1 can/bottle of your favorite beer
1 medium yellow onion, chopped
1 cup celery, chopped
2 large radishes, chopped
2 large garlic cloves, finely chopped
1 3/4 cup vegetable broth/stock
1/2 cup milk
3 tablespoons flour
5 tablespoons butter or margarine
1 1/2 teaspoon of salt
Pepper to taste (I use a lot)
Cajun seasoning to taste
1/4 teaspoon white pepper
A couple pinches of dry rosemary
Grated or shredded cheese to taste
Preparation:
1. Melt 2 tablespoons butter or margarine in a large stock or stew pot. The other 3 tablespoons of butter/margarine are used in a later step.
2. Add the chopped onion, garlic, celery, and radishes. Saute on medium high heat until the the vegetables are soft, about 5 minutes.
3. Add the diced potatoes, your favorite beer, vegetable broth/stock, salt, pepper, Cajun seasoning, white pepper, and rosemary. Bring this to a boil.
4. Once everything begins to boil, reduce the heat to a simmer and let it sit for 45 minutes. Stir every 15 minutes or so.
5. When the 45 minutes is about up, melt 3 tablespoons of butter or margarine into a small or medium saucepan. Add the flour and milk. Whisk this mixture frequently until it is smooth and looks like this:
6. Once the butter/margarine, milk, and flour reach the desire consistency, remove it from heat.
7. Use a ladle to spoon the potato soup mixture into a blender. Do this carefully as the soup is likely to be very hot. Blend the soup until it is smooth and chunks are barely visible. Once blended, return the soup to the stew or stock pot.
8. Add the butter/margarine, milk, and floor mixture to the potato soup.
9. Stir the butter/margarine, milk, and flour mixture into the soup until it is no longer distinguishable.
10. Add grated or shredded cheese and let the potato soup cook for an additional 10 minutes to let the cheese melt and for the flavors to blend. Stir frequently. Use more seasonings if necessary.
11. Serve and enjoy.
Katie's Vegetarian Kitchen 