Irish Potato Soup
4 tbsp. Unsalted Butter, divided
4 cups Yellow Onion, chopped
¾ cup Celery, sliced
8 medium Yukon Gold Potatoes, coarsely chopped
1 (12 oz.) bottle Irish Red Ale
4 cups Chicken Broth
½ tsp. Salt
½ tsp. Black Pepper
3 tbsp. All-Purpose Flour
4 cups Milk
7 oz. Gruyere and Sharp White Cheddar Cheeses, grated
In a 6 to 8-quart Dutch oven or stock pot, melt 2 tbsp. butter. Add onion and celery cooking over medium heat for about 10 minutes. Add potatoes, ale, broth, salt and pepper bring to a boil. Reduce heat, cover and simmer under potatoes are tender (about 45 minutes). Melt remaining butter in a sauce pan and then whisk in flour until smooth. Cook 3 minutes over medium-low heat stirring constantly. Stir in milk, whisking until thickened. Add cheese stirring until melted. Now stir cheese mixture into potato mixture until well combined. Garnish each bowl with fresh chopped parsley, crumbled Bleu cheese and chopped cooked bacon.
Note: If you don’t have a bottle of ale, any beer you like will work.
Ideas for Future Efforts_______________________________________