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Cheddar-Ale Soup

December 2006

Your rating: None Average: 3.4 (57 votes)

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...
Cheddar-Ale Soup Recipe

21 Reviews for Cheddar-Ale Soup

09/28/2009
Anonymous

This soup is surprisingly creamy and complex, but it needs salt. If you start with raw potatoes, just parboil them so they can finish cooking with the other ingredients. Chop the onions fine, not coarse, and cook them until they are thoroughly soft, not just somewhat softened, before adding the ale. (You can use the leftover ale in a beef stew.)

Tina, Bellingham, WA

Comments
09/28/2009
Anonymous

This soup is kickin! I did add more cheese to it (full 2 cup package instead of the listed amount). That made it a lot better than my first taste test. Also I grated pepperjack cheese over the top of it with some peppers and it gave it a nice kick. I will SO make this again! My coworkers sampled and loved it as well!

Ashley, Alabaster, AL

Comments
09/28/2009
Anonymous

This was by far the worst soup we have ever eaten (or tried to eat). All we could taste was flour and potatoes. We tried to salvage by adding generous salt, pepper, and another 1.5 cups of cheddar and it was still not edible. We were very disappointed in this soup.

Angela, Westland, MI

Comments
09/28/2009
Anonymous

Wow, this is the first recipe from Eating Well that was not good. I fed it to the possum in the back yard.

paige, Dallas, GA

Comments
09/28/2009
Anonymous

It was pretty good, but needed salt/pepper/cayenne pepper. The mashing in the middle made for longer than 35 minutes, probably closer to 45 minutes.

Emily

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