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Tomato Potato Cheddar Soup - beer

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beer chicken broth potatoes bay leaves dried basil oregano butter onion carrot celery garlic tomatoes soy sauce Worcestershire sauce flour cream Tabasco sauce mustard powder Cheddar cheese salt
Viewed: 48 - Published at: 7 years ago

Ingredients

  • 12 ounces beer (or use broth)
  • 4 cups chicken broth
  • 3 lbs potatoes (peeled and cut in chunks)
  • 3 bay leaves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 tablespoons butter
  • 1 large onion (chopped)
  • 1 carrot (sliced)
  • 1 stalk celery (sliced)
  • 5 garlic cloves
  • 28 ounces diced tomatoes
  • 1 tablespoon soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons flour
  • 1 cup cream
  • Tabasco sauce
  • 1/2 teaspoon mustard powder
  • 1 1/2 cups sharp cheddar cheese
  • salt and pepper

Method

  • In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
  • Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
  • Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
  • Remove bay leaves and enjoy.

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