Just when you thought that you can’t make a potato soup with bacon and cheese any better, Maya Kitchen creates the Potato, Bacon, and Beer Cheddar Soup. After simmering for several minutes, the taste of alcohol becomes unnoticeable but the flavors of the soup become richer and fuller. Have a bowlful for those rainy days when you need something hearty, comforting, and filling.
POTATO, BACON, AND BEER CHEDDAR SOUP
Makes 4-6 servings
200 grams Picnic bacon, cubed
2 Tbsps Olive oil
¼ cup unsalted butter
1 Large white onion, finely chopped
1 Tbsp Minced garlic
½ kilo Potatoes, peeled and diced
1/3 cup Chopped celery
1/3 cup Diced carrots
1 (320ml) bottle Pale pilsen beer
3-4 cups Beef or chicken stock
½ cup Grated cheddar cheese
½ -3/4 cup cheddar cheese spread
½ cup All-purpose cream
Chopped parsley, for garnish
1. In a large saucepot over medium heat, cook bacon in olive oil until crisp. Set aside half of the portion of the bacon as toppings.
2. From the same pan, add butter, onions, garlic, potatoes, celery, and carrots. Sauté until potatoes are lightly soft. Pour in the beer and half of the stock then continue cooking over medium heat. Bring to a boil then lower the heat to let the broth simmer. Let the liquid reduce and the taste of the alcohol in beer become slightly less intense in taste.
3. Pour the remaining stock and add in the grated cheddar and cheddar cheese spread. Let it cook for another 5-7 minutes stirring occasionally. Just before turning off the heat, stir in the all-purpose cream.
4. Transfer the soup into individual bowls and top each with reserved bacon and some chopped parsley. Serve hot with a sliced of toasted bread on the side for dipping.
Check out these other rainy weather soup recipes from The Maya Kitchen:
For more information about The Maya Kitchen and the courses they offer, check out www.themayakitchen.com.
Recipe and photo courtesy of The Maya Kitchen