Total Time
50mins
Prep 15 mins
Cook 35 mins

This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup.

Ingredients Nutrition

Directions

  1. In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
  2. Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
  3. Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
  4. Gently stir in cheese until melted.
  5. Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
  6. Stir over low heat until hot.
Most Helpful

5 5

Well, I kept meaning to pick up leeks at the grocery store, and every time I forgot them. So instead of the 1 cup leeks, I used only a 1/2 cup chopped scallions (because they have more onion flavor than the leeks). It still worked out fine. I did use beer for the liquid (and decided to drink one myself while preparing this... woo-hoo). This is a very hearty soup and don't think any additional sides need to be served with this (except maybe "BACON"). Thank you for posting. Hubby and I really enjoyed our lunch. (Made for PRMR)

5 5

So thick, cheesy and yummy! This was tastier than other cheese soups that I've tried. For the beer, I used a light lager. I used a good sharp cheddar for this. I served this garnished with chopped scallions and garlic croutons. Everyone loved it. Thanx for sharing!

4 5

This was very filling. I used 3 large potatoes and a medium sized sweet potato (it had to be used) and half a cauliflower I had forgotten about in the bottom of the fridge - I love recipes that lend themselves to what's in your kitchen.. I think bacon stock powder would be great in this too. I will make this again - thanks for posting!