| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups, Stocks & ch | 8 | Servings |
INGREDIENTS
| 2 | c | Yukon gold potatoes; cubed |
| 1 | c | Chopped yellow onion |
| 1 | Leek; white part only, chopped | |
| 1/2 | c | Butter |
| 1/2 | c | Flour |
| 4 | c | Chicken stock |
| 2 | c | Heavy whipping cream |
| 3/4 | c | Hopstreet Golden Light Ale |
| 1 1/4 | lb | Grated cheddar cheese |
| 1 1/2 | ts | Ground white pepper |
| Salt; to taste | ||
| Chopped parsley; for garnish |
INSTRUCTIONS
In a large saucepan, boil potatoes til tender. Drain and set aside. In a heavy pot or Dutch oven, saute onion and leek in butter til lightly browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins. Do not allow flour to brown. Slowly whisk in the chicken stock. Whisk in the whipping cream and ale. Cook til thickened. Add the grated cheese all at once. Stir in the drained potatoes and heat through. Add white pepper and salt to taste. Garnish bowls of soup with chopped parsley. Recipe by: Hopstreet Bistro Posted to KitMailbox Digest by Cairn Rodrigues <[email protected]> on Sep 18, 1998, converted by MM_Buster v2.0l.
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