Tuesday, February 6, 2007

Beer, Cheese, Potato Soup

It is a good day to make soup! It is 7 degrees outside with a wind chill of -10. BRRRRRR.

Beer, cheese, potato soup

Serving Size : 8

2 medium baking potatoes
1 can beer -- (12 oz)
1 cup canned diluted chicken broth
1 teaspoon Worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 jar process cheese spread -- (16 oz)
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon -- cooked and crumbled
1/2 cup shredded sharp cheddar cheese -- (2 oz)
chopped fresh chives

Wash potatoes and pat dry. Prick each potato several times
with a fork. Bake at 400°F for 1 hour or until done. Let cook completely;
peel potatoes, and cut into chunks. Set aside. Combine beer, broth, and
Worcestershire sauce in a 3-qt saucepan. Cook over medium heat for 4 to 6 minutes
or until hot. Combine half and half and cornstarch; stir well. Add
cornstarch mixture, cheese spread, milk, and red pepper to beer mixture; stir
well. Cook, stirring constantly, 4 minutes or until thickened and
bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly
heated. To serve, ladle soup into individual serving bowls. Top each serving
with crumbled bacon, shredded cheese and chives.