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Stout and Cheddar Soup

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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!


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