Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups peeled and cubed potatoes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bottle of beer (12 ounces)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large soup pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chicken broth, potatoes, thyme, salt, and black pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
3. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
4. Return the soup to the pot and stir in the beer, heavy cream, and cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
5. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 30g
Protein: 12g
Sodium: 1000mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Use any type of beer you prefer, such as a stout or ale.
- Half-and-half can be used instead of heavy cream for a lighter version.
- Use any type of cheese you prefer, such as Gouda or Swiss.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped carrots and celery for more vegetables.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
Tips and tricks:
- Be sure to puree the soup until it is completely smooth for the best texture.
- Use a good quality beer for the best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or beer to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate leftovers promptly and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Beer and potato soup is a traditional dish in many European countries, including Germany and Ireland.
Flavor profiles:
Creamy, savory, cheesy, with a hint of beer flavor.
Serving suggestions:
Serve as a main course for lunch or dinner.
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