Recipe: Cheddar Ale Soup

Although spring has arrived, here is a soup recipe that we might try before the snow flies again. It's got beer and cheese, what could be wrong with that? The recipe comes from eatingwell.com magazine.

Cheddar-Ale Soup

• 1 tbsp. canola oil
• 1 large onion, chopped
• 1 12-ounce beer, preferably ale
• 2 18-ounce bags precooked diced peeled potatoes (or 2 1/4 lbs. Yukon Gold potatoes, cut into 1/2 inch pieces and boil until tender)
• 1 14-ounce can vegetable broth or reduced-sodium chicken broth
• 1 cup water
• 2 1/2 cups nonfat or low-fat milk
• 1/4 cup all-purpose flour
• 1 1/2 cups shredded sharp Cheddar Cheese, divided
• 1 small red bell pepper, thinly sliced or finely chopped

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer, bring to a boil and boil for 5 minutes. Add potatoes, broth and water, cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup of cheese and bell pepper.

Makes 6 servings, 1 3/4 cups each.