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Call for Soup

Let's see: It's Lent, St. Patrick's Day is around the corner, election fatigue has probably set in, and in our neck of the woods (the South) it's 35 degrees. Sounds like a call for potato soup to us. This is no ordinary potato soup but an extra special one made flavorful with red ale and rich with cheddar and bleu cheeses. It's special enough for guests and hearty enough for dinner. Add some bread and a salad and all will be right with the world—for a night anyway. Bon appetit.

jill melton

Experts in the Kitchen
Our resident food experts and editors, Jill Melton (left) and Candace Floyd.
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Irish Potato Soup with Cheese and Red Ale
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You may use all leeks or all onions instead of a combination of the two; the potatoes may be peeled or unpeeled; and you may use a more readily available beer or ale. You can also use chicken stock instead of vegetable and add a garnish of crisp bacon crumbles. Serve with a spinach salad and whole grain toast or crisp baguette slices.

Ingredients

4 tablespoons butter, divided
2 tablespoons vegetable oil
2 cups chopped yellow onion
2 leeks, sliced
3/4 cup sliced celery
8 medium Yukon Gold potatoes, coarsely chopped
1 (12-ounce) bottle Irish red ale
5 cups lower sodium chicken or vegetable stock
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons all-purpose flour
4 cups whole or 2% low-fat milk
8 ounces grated Kerrygold Dubliner's cheese

Garnishes
3/4 cup finely minced parsley (optional)
4 ounces crumbled blue cheese, pereferably Cashel (optional)
Crisp cooked bacon crumbled (optional)

Instructions
1. Melt 2 tablespoons butter in a 6- to 8-quart stockpot; add oil. Add onion, leek and celery; cook over medium heat for about 10 minutes.
2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Lower the heat, cover, and simmer 1 hour or until potatoes are tender.
3. Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes on medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese, stir until melted.
4. When cheese is melted and potatoes are cooked, combine the two, stirring well. Cook over very low heat for 10 minutes.
5. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon, if desired. Serves 8.

Nutritional Information
Per serving: 480 calories, 22g fat, 17g prot., 51g carbs., 4g fiber, 740mg sodium.

NOTE: If you can't find Kerrygold Dubliner, substitute 4 ounces Gruyère combined with 8 ounces of medium sharp white Cheddar.

Recipe by Crescent Dragonwagon


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