email this pageIngredients
4 tablespoons butter, divided
2 tablespoons vegetable oil
2 cups chopped yellow onion
2 leeks, sliced
¾ 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
2 tablespoons vegetable oil
2 cups chopped yellow onion
2 leeks, sliced
¾ 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)
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.
NOTE: If you can’t find Kerrygold Dubliner, substitute 4 ounces Gruyère combined with 8 ounces of medium sharp white Cheddar.
By Crescent Dragonwagon, "Relish the American Table," March 12, 2006
Nutritional Information
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.
NOTE: If you can’t find Kerrygold Dubliner, substitute 4 ounces Gruyère combined with 8 ounces of medium sharp white Cheddar.
By Crescent Dragonwagon, "Relish the American Table," March 12, 2006
Per serving: 480 calories, 22g fat, 17g prot., 51g carbs., 4g fiber, 740mg sodium.
