I started my Saturday off with a big plan to make a loaded baked potato soup. Once I got looking around in my fridge I saw some veggies that needed to be used up and I also had some of Hubby's beer...
This is the perfect weekend hearty soup to having going on the stove.
I like to to have it ready by lunch time and them simmer my soups through the afternoon, so I can have small bowls all afternoon long! I probably eat way to much this way but on a cold Saturday afternoon who cares!
Beer and Cheese Vegetable Soup
1 bottle of your favorite beer ( I used Shark Tale) you can also use veggie stock
3 medium potatoes peeled and cubed
1 cup of milk
1 carrot peeled and diced
1 onion diced
1 stalk of celery diced
1 leek cleaned and sliced thin
1 cup of broccoli florets
3 cloves of minced garlic
1 cup of shredded cheddar cheese
1-2 cups half and half
Crumbled bacon (optional)
In a large sauce pan add your beer, potato's, and onion. Bring to a boil, reduce heat to medium and let it simmer for about 15 minutes.
Add your milk, carrots, celery, garlic, and leeks. Give a stir continue to let it simmer until all the veggies are fork tender.
With an immersion blender blend half of your soup making it creamy and thick. Make sure to leave some chunk for texture.
Add in 1 cup of your half and half and stir in your broccoli florets.
Continue to simmer until the broccoli is cooked and soft.
Mix in your shredded cheese.
If your soup is too thick you can add more half and half.
Salt and Pepper to taste ( I used quite a bit of salt )
Garnish with extra cheese and bacon crumbles.
Other optional garnish ideas...
Diced red onion
Sun dried tomatoes
Roasted red peppers
Your favorite salsa
This recipe was linked at...