Recipe by Dantana
This is a great fall recipe that is from my favorite cookbook!
Top Review by JackieOhNo!
What a nice change of pace from the soups I've been making all winter long. It turn out a little different than I expected, and sort of reminded me or Welsh rarebit. The flavor of the ale really carries through, which I like. I was surprised that the cheese did not seem to make a dent in the flavor, so I added 2 more cups! I thought that gave it the right balance. Using the immersion blender really brought everything together nicely. Thanks for sharing!
- 1 lb bacon, cut into 1-inch strips
- 2 large carrots, peeled and sliced
- 1⁄2 cup chopped celery top
- 2 large leeks, washed and thinly sliced (white and tender green parts)
- 4 lbs russet potatoes, peeled and cut into 1-inch chunks
- 2 (14 1/2 ounce) cans beef broth
- 6 cups water
- 12 ounces ale
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon black pepper, ground
- 2 cups cheddar cheese
- 1⁄2 cup chopped parsley
Directions See How It's Made
- In a 6 quart saucepan, brown bacon over medium heat until crisp, 10 to 15 minutes. Remove and discard all but 2 T of the fat.
- In same pan, combine carrots, celery tops, leeks, potatoes, broth and water. Cover and heat to boiling over high heat. Reduce heat to medium, cover and cood 35-40 minutes until all vegetables are soft.
- Reduce heat to low, using an electric immersion blender or hand mixer (on medium speed) beat together all ingredients until smooth, about 5 minutes. Discard any debris that collects on beaters.
- Stir in ale, salt, nutmeg and pepper. Cover and cook over low heat 5 minutes. Just before serving stir in cheese and parsley.