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In the meantime, here is a killer recipe for my favorite soup: Cheddar potato beer soup with shredded ham.

Soup photo

READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients

  • 2 tablespoons butter
  • 10 baby carrots
  • 5 red potatoes, peeled,cut into large pieces
  • 1 onion, sliced
  • 1⁄4 teaspoon salt
  • fresh ground pepper, red pepper flakes
  • 1 (12 ounce) bottle beer (Not too light, not too dark. Try an Amber ale.)
  • 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
  • 1 1⁄2 cups grated cheddar cheese
  • 1 cup cooked ham, shredded or julienned

Directions

  1. Heat butter in a large, heavy saucepan over medium-high heat.
  2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
  3. Add salt and pepper and red pepper flakes to taste.
  4. Add beer; heat to a boil, stirring to scrape up any browned bits.
  5. Add chicken broth; heat to a boil.
  6. Cook until potatoes and carrots are tender, about 12 minutes.
  7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held 'boat motor' blender).
  8. Puree and return to saucepan.
  9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
  10. Taste for seasoning; add more pepper flakes if needed.
  11. Ladle into bowls.
  12. Top each with shredded ham.