Irish Pub Soup (From 365 Easy One Dish Meals)

Submitted by Dantana

"This is a great fall recipe that is from my favorite cookbook!"

 

• Ready In: 2hrs
• Ingredients: 13
• Yields: 8 Bowls of soup
• Serves: 8

ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Stir in ale, salt, nutmeg and pepper. Cover and cook over low heat 5 minutes. Just before serving stir in cheese and parsley.

Reviews

[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!