Cheddar Ale Soup

Name: Cheddar Ale Soup
Ingredients: 8 Tablespoons Butter; 4 whole Chopped Potatoes; 2 cups Chopped Carrots; 2 cups Roasted Corn; 1 whole Finely Chopped Onion; 1 Tablespoon Minced Garlic; 3 bottles (12 Oz. Bottle) Beer Of Choice; 3 cups Vegetable Broth; 4 cups Heavy Cream; 8 cups Shredded Sharp Cheddar; 1 cup Flour Slurry; Salt And Pepper, to taste

12 ingredients

4 steps

Ingredients

8 Tablespoons Butter
4 whole Chopped Potatoes
2 cups Chopped Carrots
2 cups Roasted Corn
1 whole Finely Chopped Onion
1 Tablespoon Minced Garlic
3 bottles (12 Oz. Bottle) Beer Of Choice
3 cups Vegetable Broth
4 cups Heavy Cream
8 cups Shredded Sharp Cheddar
1 cup Flour Slurry
Salt And Pepper, to taste

Directions

1

Melt the butter in a large soup pot over medium heat. Add vegetables and cook until softened. (If using raw potatoes, try oven roasting them first before adding them to the pot.)
2

Add beer and bring to a boil for 5 minutes to evaporate the alcohol. Add vegetable broth and bring back to a boil.
3

Lower heat to medium low. Add the heavy cream and shredded cheese and mix until cheese has melted. Add the flour slurry and stir until well mixed and soup is of desired thickness. Season with salt and pepper to taste.
4

Serve with extra shredded cheese or sour cream, crispy bread, and a good ale.