Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 19 2015
Irish Beer Cheddar Soup
64 ounces lager (recommended: Harp Lager)
25 ounces chicken stock
2 tablespoons onion powder
2 tablespoons white pepper
2 pounds peeled and diced potatoes
2 ounces cornstarch
6 ounces water
1 pound Cheddar, shredded
8 ounces Cheddar cheese sauce
Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture to the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.