Sunday, January 17, 2010

Zesty Potato-Beer-Cheese Soup

This easy crockpot recipe will warm you up on a cold evening. You can start it in the morning and cook on low heat (total cook time 10 to 12 hours), or start it in the early afternoon and cook on high (total cook time 4 1/2 to 5 1/2 hours). Use a 3 1/2 to 4 quart crock pot.

6 medium potatoes, peeled & chopped
1/2 cup chopped onion (I use sweet)
2 cups chicken broth
1/2 cup beer
1/3 tsp ground black pepper
1 tsp sherry or pepper sherry (I recommend Busha Browne's Spicy Hot Pepper Sherry)
1 12oz can evaporated milk (you can use skim)
1 1/2 cups shredded cheddar cheese

Combine the potatoes, onion, broth, beer, pepper and sherry (or pepper sherry) in the crockpot, cover, and cook on low for 9 to 11 hours, OR on high for 4 to 5 hours. Add the evaporated milk and cheese, stir to combine, then cover. Cook on low for an additional hour, or or on high for half an hour. Before serving, gently mash some of the potatoes for added thickness and stir. Makes 6 to 8 small servings or 4 to 6 large servings.

Zestfully yours,

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