Home » Cheddar-Ale Soup
Cheddar-Ale Soup
From EatingWell: December 2006
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work—you'll just need to increase the cooking time.
6 servings, 1 3/4 cups each
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low sodium | Healthy weight | High calcium | High fiber |
View Our Nutrition Guidelines »Ingredients
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 12-ounce bottle beer, preferably ale
- 2 18-ounce bags precooked diced peeled potatoes, (see Ingredient Note)
- 1 14-ounce can vegetable broth, or reduced-sodium chicken broth
- 1 cup water
- 2 1/2 cups nonfat or low-fat milk
- 1/4 cup all-purpose flour
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1 small red bell pepper, thinly sliced or finely chopped
Preparation
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
- Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Tips & Notes
- Ingredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables. To make your own, peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).
Nutrition
Per serving: 389 calories; 12 g fat ( 5 g sat , 2 g mono ); 32 mg cholesterol; 50 g carbohydrates; 16 g protein; 5 g fiber; 408 mg sodium; 238 mg potassium.
Nutrition Bonus: Calcium (34% daily value), Vitamin C (32% dv), Vitamin A (19% dv).
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 1 vegetable, 1 high fat meat, 1/2 fat
More From EatingWell
-
Breakfast is an important meal, providing you with energy for...
Breakfast can give you a much-needed energy boost to start...
-
Breakfast is good for your heart, says recent research in the...
-
Nearly 107 million Americans are believed to have high...
Recipe Categories
- Publication
- December 2006
- Health & Diet Considerations
- High calcium
- Healthy weight
- Low sodium
- Low cholesterol
- Low calorie
- Diabetes appropriate
- High fiber
- Total Time
- 45 minutes or less
- Preparation/ Technique
- Saute
- Style/Theme
- Vegetarian
- Makeover
- Comfort foods
- Ethnic/Regional
- American
- Meal/Course
- Dinner
- Servings
- 6
- Ease of Preparation
- Moderate
- Holiday
- Super Bowl
Advertisement
Free Newsletters
EatingWell Magazine
| | | | | Customer Service |
Advertisement
Today's Favorites
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)
Poll of the week
© Copyright 2012, Meredith Corporation. All Rights Reserved
READER'S COMMENT: