Kramer is a big fan of creamy soups, but I’m not a big fan of using cream in my meals because it’s so heavy, especially in the summer time. This soup fixes all that. It’s rich and smooth from the processed potatoes and a bit of cheese, but you don’t feel weighed down after you’ve eaten it. It’s a perfect summer soup, especially if you love cooking with beer. Kramer absolutely loved this, but we both thought it would be better with some chunks of potatoes in it as well, just for texture (I’ve added this change to the recipe). This soup has more depth than its few ingredients may lead you to believe, and it can even be made on a busy day after work if you’ve got an hour. I loved the idea of sprinkling crushed pretzels on top of this, too. It added an interesting crunch and much appreciated saltiness to the whole dish. Recipe after the jump!
Your ingredients. I used a pale ale and would recommend that you do the same, but you can really use whatever you’ve got handy!
Heat some olive oil in your pot and cook the onions until softened, about 7 minutes, add the garlic and saute for another 3-4 minutes.
Dice your potatoes.
And add them to the onion and garlic. Cook them until slightly browned.
Add in the beer and chicken stock and simmer for 15 minutes, until the potatoes are fork-tender.
Place this potato mixture into a food processor or blender or use an immersion blender and puree the potatoes with the salt, pepper paprika, and apple cider vinegar.
Taste the soup and adjust seasonings as necessary.
Add in the cheese and puree.
Serve with a bit of shredded cheese, crushed pretzels, and sour cream (if you’ve got it).
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 large Idaho potatoes, diced and separated (skin on or off, whatever your preference)
- 1 cup chicken broth or stock
- 1 12. oz Ale-style beer
- ¾ cup shredded jack and cheddar cheese (or whatever you like/have), plus ½ cup for garnish
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- a big handful of pretzels (for garnish)
- sour cream (if you like)
- Set a large pot over medium-high heat and add the olive oil once it’s hot. Saute the onions for 5-7 minutes, or until soft, then add the garlic and saute for another couple of minutes.
- Add 1 diced potato and brown a bit. Stir to prevent sticking, and add the beer and broth after about 8-10 minutes. Let simmer uncovered for 15 minutes or so, or until the potatoes are tender. Fill a small pot with water and add the other diced potato. Bring to a boil, then reduce to medium heat, and cook for 10-15 minutes, until the potatoes are tender. Drain and set aside.
- Use an immersion blender, regular blender or food processor to puree the soup until smooth. Add in the salt, pepper, paprika, and apple cider vinegar and blend. Then add in the cheese and blend. Taste and adjust seasonings as needed. Return to the pot and reduce the heat to low. Stir in the other diced potato.
- Ladle into bowls and garnish with crushed pretzels, cheese, and sour cream.