Cooking with Sun King: Potato Beer Cheese Soup

Tuesday, January 10, 2012

This hearty soup is a good way to ward off the winter chill, especially if you’re out tailgating in early February. If a certain team from the Land of 10,000 Lakes make it to Super Bowl XLVI you can substitute your favorite Wisconsin cheddar and make this the centerpiece of your party table.

½ TBSP Vegetable Oil
5 Slices Bacon Diced
1 Medium Yellow Onion Diced
½ Celery Stick Diced
½ Carrot Diced
4 Garlic Cloves Diced
1 Jalapeno Pepper Diced
1 Serrano Pepper Diced
1 ½ TBSP Flour
16 Oz. Wee Mac Scottish Ale (or your favorite malty beer)
3 LB Yellow Flesh Potatoes Medium Diced
1 ½ Cups Chicken Stock
1 ¼ Cups Heavy Cream
¾ Cup Milk
1/3 Cup White Wine Vinegar
2 TBSP Worcestershire Sauce
8 Oz. Sharp Cheddar Cheese
4 Oz. Cream Cheese
1 TBSP Cumin
1 TBSP Dry Mustard
1 TBSP Sugar
½ TBSP Paprika
1 TBSP Fresh Rosemary
Fresh Ground Pepper

In a 5-8 QT stockpot heat the vegetable oil over medium-high heat, 1-2 minutes, until shimmering, add the bacon and cook until crispy.  Remove bacon to paper towels and let drain.  Add onion to rendered bacon fat and sauté until soft and translucent.  Once onion is translucent add carrot, celery, peppers, and garlic cook until soft, about 4-6 minutes.  Stir in flour and cook for 2 minutes.  Add the beer and blend with an immersion blender until smooth.  Add potatoes, chicken stock, heavy cream, milk, vinegar, Worcestershire, both cheeses, spices, and rosemary, bring to a boil then reduce to a simmer.  Simmer over low heat until potatoes are fork tender, about 30-45 minutes.  Season with salt & pepper to taste.  Top with crispy bacon bits to serve.

Serves 4-6 people, pair with Wee Mac Scottish Ale or your favorite malty beer.

Dustin Boyer has worked as a bartender, brewer, and restaurant manager. He is the go-to guy for Sun King’s many bar and restaurant accounts and is responsible for booking the food and music for the brewery’s tappings. When he’s not doing that he can be found on a fork lift or making magic with meat on the Big Green Egg. Don’t ask him when he’s opening a restaurant because he only cooks for fun.

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