Hopstreet Bistro Beer Cheese Soup Recipe
Servings: 8
Ingredients
- 2 c. Yukon gold potatoes, cubed
- 1 c. Minced yellow onion
- 1 x Leek, white part only, minced
- 1/2 c. Butter
- 1/2 c. Flour
- 4 c. Chicken stock
- 2 c. Heavy whipping cream
- 3/4 c. Hopstreet Golden brown Light Ale
- 1 1/4 lb Grated cheddar cheese
- 1 1/2 tsp Grnd white pepper Salt, to taste Minced parsley, for garnish
Directions
- In a large saucepan, boil potatoes til tender. Drain and set aside.
- In a heavy pot or possibly Dutch oven, saute/fry onion and leek in butter til lightly browned. Gradually add in flour. Cook, stirring constantly, for 3 to 4 mins.
- Don't allow flour to brown.
- Slowly whisk in the chicken stock. Whisk in the whipping cream and ale.
- Cook til thickened. Add in the grated cheese all at once. Stir in the liquid removed potatoes and heat through. Add in white pepper and salt to taste. Garnish bowls of soup with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 8 servings | |
| Calories 567 | |
| Calories from Fat 407 | 72% |
| Total Fat 46.35g | 58% |
| Saturated Fat 29.21g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 724mg | 30% |
| Potassium 390mg | 11% |
| Total Carbs 17.34g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.62g | 1% |
| Protein 21.45g | 34% |
