Saturday, January 15, 2011

Beer Potato Soup

One of the local restaurants in town, Atomic Ale Brewpub, is known for their potato soup.  Hayden took me there on one of our first dates after moving here.  They make their soup with their own locally brewed beer, red potatoes, bacon and some other yummy goodness, of which I don't know.  I haven't had a potato soup recipe that I really love and wanted to make my own.  But, this is now our "family" potato soup.  Hayden loves it, and that's enough reason for me!  I wouldn't say it's the "same" as Atomic Ale's...it is a little different, but it's pretty darn good!



Ingredients:

1 large onion (i use sweet, but you could use a yellow or white if that's all you have)
1/2 stick butter
1 qt. chicken broth
12 oz. (or 1 and a half packages of cream cheese)
1 bottle or can of beer - (the first time I used a white wheat and tonight I used a Heffeweizen and both were great!)
1/2 a bunch of Flat leaf/Italian Parsley chopped roughly
1/2 cup of shredded Parmesan
About 7-8 red potatoes
1 pound bacon, cooked and chopped.

Toppings:
Grated sharp cheddar for garnish
Pepper and/or crushed red pepper

How to:

Heat your butter in a pot or dutch oven over med-high heat

While that is melting, dice your onion and then add to the melted butter.
Let cook for about 5 minutes until the onions are soft.

While your onions cook, cut up your potatoes.  I quartered mine and then sliced them really thin.  They cook faster and are a nice size for eating.

After sauteing the onions for 5 minutes, add the beer and let cook for about 8-10 minutes.  Stir a few times.

Add the quart of chicken broth and your potatoes, put your lid on, turn the heat down to med./med. low and let cook for about 10 minutes or until the potatoes are almost done.  

Add the cream cheese and turn the heat down to low and let the cream cheese melt into the soup.  I let this go for about 20-25 minutes, stirring it occasionally. Don't worry if it looks chunky and separated, it will eventually dissolve into the soup and make it super creamy.  After all the cream cheese is dissolved, add the Parmesan, bacon and the parsley. 

Voila! 

Garnish with sharp cheddar, lots of fresh pepper and crushed red pepper (if you like a little heat) and enjoy!

This is also really good accompanied by focaccia.

5 comments:

jayme said...

Sounds delicious! I have two potato soups that I really love, ill definetely add this one to the list!

kpitts said...

Amy's trying this tomorrow--just bought the ingredients. I'm excited.
Love you,
KP

kpitts said...

okay... best potatoe soup ever. the beer makes it similar to a cheddar ale soup we make often. this was AWESOME! thanks for passing it along.
KP

LeRoyFam said...

yay! i'm so excited you liked it. thanks for letting me know. now can you share your ribs recipe with me? ;)

Gururamalamaswami said...

I don't know if you still do this blog but my wife and I have this page saved to our favorites so we can find this recipe whenever we lose our printout (which we almost always do).