Happy St. Patrick’s Day everyone ! Here is a sample of the big pot of soup I cooked up today that is destined for a themed potluck tomorrow. I took my inspiration from some similar recipes out there, and wanted both a large batch (around 10 servings) , this is the result. I was originally going to use Guinness, but decided to go with a local stout from Garrison Brewery. I plan to serve this along with an Irish potato bread that I also made today.
- 5 tbsp olive oil
- 1 tbsp butter
- 5 cups chopped yellow onion
- 6 medium carrots, chopped
- 6 ribs of celery, chopped
- 10 cloves of garlic, halved
- 2/3 cup white flour
- 3 bay leaves
- 2 tbsp plus 1 tsp Worcestershire sauce
- 2 tbsp plus 1 tsp dry mustard
- 1/4 tsp cayenne
- 2 1/2 cups stout – I used Garisson’s Martello Stout
- 5 cups chicken or vegetable stock
- 2 medium potatoes, chopped
- 4 cups milk
- 1 cup whipping cream
- 5 cups shredded cheddar
- salt and pepper to taste
In a large boiler, add oil, butter, onion, carrot, celery and garlic and cook until vegetables are softened. Add flour and cook 1-2 minutes more. Add in stout, stock, Worcestershire, mustard, bay leaves and cayenne. Add chopped potatoes and bring this mixture to a boil until potatoes are cooked. Remove from heat, remove bay leaves and stir in milk and cream. Use a stick blender or traditional blender to puree.
Return pureed mixture to heat. Over low heat, add cheese by handfuls, using a whisk throughout until everything is creamy and incorporated. Adjust seasonings and serve!