Beer and Cheese Soup
INGREDIENTS
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ingredients
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1
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bunch green onions
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3
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tablespoons olive oil
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3/4
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cup bottled roasted red sweet peppers, drained
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3/4
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cup pale lager or nonalcoholic beer
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2
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cups refrigerated shredded hash brown potatoes
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2
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cups milk
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8
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ounces American cheese, shredded (2 cups)
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1/4
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teaspoon paprika
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Paprika
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directions
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1. Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.
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2. In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.
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3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).
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4. In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.
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5. Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.
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nutrition facts (Beer and Cheese Soup)
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Servings Per Recipe 4, Calories 467, Protein (gm) 19, Carbohydrate (gm) 28, Fat, total (gm) 30, Cholesterol (mg) 63, Saturated fat (gm) 14, Monosaturated fat (gm) 13, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 2, Sugar, total (gm) 7, Vitam
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