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.

READER'S COMMENT:

"Making this soup only using the recipe is bland. However adding cayenne pepper kicks it up several notches. I also add more cheddar maybe a full 2 cups, i never measure, guesstimate. Bags of pre-cooked pots sound gross to me so I use only...

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19 Reviews for Cheddar-Ale Soup

10/05/2010

Anonymous

We always add a few splashes of malt vinegar to our potato soup at serving. Based on some of the comments, I'm thinking that might perk up this soup as well.

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09/17/2010

Crosby2000

Very bland, no matter what I added to it. :P

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01/05/2010

Anonymous

This soup is extremely tasty! I could only find frozen red potatoes with pepper and sea salt so that may have helped with the flavor for those who found the soup bland. I also added some red pepper flakes and sauted with the onions. I mashed the potatoes lightly to leave some chunks.... big potato fan!!! Might use less next time if I make as a side dish.... thick and delish!

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09/28/2009

Anonymous

I thought this recipe was good, not great, but good. We used a very sharp cheddar, and I felt that the taste while heavy on potato, was similar to that of mac'n'cheese. It's the consistency and creaminess of the soup that blow me away. It felt like a very, rich indulgent soup, only change I would make would be to add some kind of extra spice to give it a little kick and set the flavors off without using salt. I did find that this recipe took much longer to prepare than I anticipated. I did not use precooked potatoes, and by the time I had made my own and prepped all of the other ingredients, it turned out to be quite a lengthy cooking project. Leftovers were great for lunch the next day. Perfect for a wintery, chilly day. I'd definitely make it again, if I had precooked potatoes and the time set aside for it.

Kim, New York, NY

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09/28/2009

Anonymous

I made this with Maudite Ale & Cabot Cheddar and pureed it for a finer texture. I agree that it was quite bland (I did cook the potatoes in salted water). The red pepper and cheese garnish helped a bit, but in the end we added salt and Worchester sauce for more flavor. It was also heavy on the potatoes. Next time, I would probably cut the amount of potatoes in half and use all broth instead of broth + water.

Penelope, Burlington, VT

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