Beer and Cheese Soup
Ready In: 30 mins
Serves: 4
Ingredients
- 1 bunch green onion
- 3 tablespoons olive oil
- 3⁄4 cup bottled roasted red pepper, drained
- 3⁄4 cup pale lager beer or 3⁄4 cup non-alcoholic beer
- 2 cups refrigerated shredded hash brown potatoes
- 2 cups milk
- 8 ounces American cheese, shredded
- 1⁄4 teaspoon paprika, plus additional for sprinkling
Directions
- Slice green onions, separating white and green parts. In Dutch oven over medium heat cook white portion of green onions in 1 T hot oil until tender.
- In blender, combine red peppers, cooked onions, beer and 1 c potatoes. Process until smooth and return to pot. Bring to a boil. Reduce heat - simmer uncovered, 5 minutes.
- Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot. DO NOT BOIL!
- In skillet cook remaining potatoes in remaining hot oil over medium-high heat, 8 minutes or until golden, stirring occasionally. Drain on paper towels, sprinkle with paprika.
- Top with potatoes, onion tops and paprika.
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