This is part of the Family Dinner Night series … check out all of the recipes here.
Beer, bacon, and cheese.
I feel like I don’t even have to say anything else here. Talk about an epic food combination.
This soup has been a favorite of mine for years. I can remember my mom making it when I was younger. It has become a comfort food for me, and I’ve had a lot of fun adding my own twist to it (ahem … the bacon).
- 1 lb. Baking Potatoes, peeled and cubed
- 1+ C. Extra Sharp Cheddar Cheese, shredded
- 2 C. Low-Sodium Vegetable Broth
- 2 Celery Stalks, chopped
- 1 Large Onion, chopped
- ½ tsp. Dry Mustard
- 2 Carrots, chopped
- 1 C. Low-Fat Milk
- 1 C. Beer
- 2 tsp. Oil
- Salt & Pepper to Taste
- PREP: chop onion, celery, carrots, and potatoes.
- Heat oil in a nonstick Dutch oven over medium-high heat. Add in onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are lightly browned - about 8 minutes.
- Stir in the dry mustard and cook another minute.
- Add your broth, potatoes, salt and pepper; bring to a boil.
- Reduce the heat and simmer - covered - until the vegetables are tender ... approximately 20 minutes.
- Use an immersion blender, to blend the soup until thickened. If you don't have an immersion blender, use a potato masher or fork to smash the vegetables and slightly thicken the soup.
- Add the beer, milk, and half of the cheddar to the vegetable mixture; let simmer until the cheese melts.
- When you're ready to serve, top with bacon bits, sour cream, and shredded cheddar.
- Texas toast croutons are a favorite topping of mine!
- This soup can easily be made for a group of people by adding more milk, broth, and beer.
This recipe is a mom’s dream with the hidden potatoes, carrots, and celery. The kids will love the cheese and bacon so much that they won’t even notice the veggies they’re eating!
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