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Ingredients
| russet potatoes (diced): 5 cups |
| water: 1 1/2 cups |
| celery (chopped): 1 cup |
| leeks: 1 cup |
| chicken bouillon: 2 tsp |
| cheddar cheese: 8 slices |
| whole milk: 2 cups |
| beer: 1 cup |
| worcestershire sauce: 2 tsp |
| salt: 1 tsp |
| active dry yeast: 1/4 tsp |
| white pepper (ground): 1/4 tsp |
Tavern Cheese Soup
Credit: www.food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
1
In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
2
Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
3
Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
4
Gently stir in cheese until melted.
5
Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
6
Stir over low heat until hot.