Tavern Cheese Soup
"This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup."
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 5 cups russet potatoes, peeled and diced (about 2 lbs)
- 1 1⁄2 cups water
- 1 cup celery, chopped
- 1 cup leek, chopped
- 2 teaspoons chicken bouillon granules
- 8 ounces cheddar cheese, shredded
- 2 cups milk, warm
- 1 cup beer or 1 cup water, room temperature
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon white pepper
directions
- In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
- Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
- Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
- Gently stir in cheese until melted.
- Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
- Stir over low heat until hot.
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Reviews
-
Well, I kept meaning to pick up leeks at the grocery store, and every time I forgot them. So instead of the 1 cup leeks, I used only a 1/2 cup chopped scallions (because they have more onion flavor than the leeks). It still worked out fine. I did use beer for the liquid (and decided to drink one myself while preparing this... woo-hoo). This is a very hearty soup and don't think any additional sides need to be served with this (except maybe "BACON"). Thank you for posting. Hubby and I really enjoyed our lunch. (Made for PRMR) -
So thick, cheesy and yummy! This was tastier than other cheese soups that I've tried. For the beer, I used a light lager. I used a good sharp cheddar for this. I served this garnished with chopped scallions and garlic croutons. Everyone loved it. Thanx for sharing! -
This was very filling. I used 3 large potatoes and a medium sized sweet potato (it had to be used) and half a cauliflower I had forgotten about in the bottom of the fridge - I love recipes that lend themselves to what's in your kitchen.. I think bacon stock powder would be great in this too. I will make this again - thanks for posting! -
Creamy, cheesy, and delicous! Instead of water to cook the vege's in I used chicken stock, beer and a strong cheddar cheese. Topped with some sliced leeks that I kept for a garnish and enjoyed a great bowl of soup. Made and reviewed for ZWT8 - 2012. -
So good! I used Newcastle and mustard seed & ale cheddar cheese from England. Soup was delicious.
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Tweaks
-
Well, I kept meaning to pick up leeks at the grocery store, and every time I forgot them. So instead of the 1 cup leeks, I used only a 1/2 cup chopped scallions (because they have more onion flavor than the leeks). It still worked out fine. I did use beer for the liquid (and decided to drink one myself while preparing this... woo-hoo). This is a very hearty soup and don't think any additional sides need to be served with this (except maybe "BACON"). Thank you for posting. Hubby and I really enjoyed our lunch. (Made for PRMR)
-
Creamy, cheesy, and delicous! Instead of water to cook the vege's in I used chicken stock, beer and a strong cheddar cheese. Topped with some sliced leeks that I kept for a garnish and enjoyed a great bowl of soup. Made and reviewed for ZWT8 - 2012.
RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>
