Irish Ale Potato Cheddar Soup with Beer Battered Leeks

• Produce

  • 3 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Herbs, fresh
  • 1 cup Leeks
  • 1 Sweet onion
  • 2 1/2 lbs Yukon gold potatoes

• Canned Goods

  • 6 cups Chicken stock, low sodium

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Paprika, smoked
  • 1 1/2 tsp Pepper
  • 1 Red pepper flakes
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Vegetable or canola oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 3 tbsp Cream
  • 8 oz Irish sharp cheddar cheese

• Beer, Wine & Liquor

  • 24 oz Irish ale or your favorite beer

Found on howsweeteats.com

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 pounds yukon gold potatoes, peeled and chopped
• 6 cups low-sodium chicken stock
• 12 ounces irish ale or your favorite beer
• 8 ounces irish sharp cheddar cheese, freshly grated, plus more for topping
• 3 to 4 tablespoons cream, for drizzling
• fresh herbs for garnish, like oregano or basil
• red pepper flakes for garnish
• 1 cup sliced leeks
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 12 ounces irish ale or your favorite beer
• vegetable or canola oil for frying

Directions

• Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, garlic, salt and pepper. Cook, stirring often, until the onions are soft and even begin to caramelize slightly, about 10 to 15 minutes. Add in the potatoes, stock and ale. Bring the mixture to a boil, then reduce it to medium-low and let it simmer until the potatoes are fork tender, about 20 minutes. Turn off the heat. Carefully pour the contents in a high-powered blender (if needed, you can do it in two batches). Blend until smooth. Pour the soup back into the pot and heat it over low heat, stirring well. Stir in the grated cheese, one handful at a time, until it completely melts. Make sure you add the cheese SLOWLY over low heat, so it melts right into the soup. Taste and season additionally if desired - you may want a little more salt and pepper depending on the saltiness of your cheese! To serve the soup, drizzle 1 tablespoon of cream over top. Top with a handful of the beer battered leeks, a pinch of crushed red pepper flakes, some fresh herbs and pepper. Serve immediately. beer battered leeks Cover a large plate with a paper towel or two. Heat about 2 to 3 inches of oil over medium heat in a heavy bottomed saucepan. You want the oil to be about 350 degrees F. In this instance, I dont always use a candy thermometer - I test it with one of the leeks! Just dont let the oil burn. Whisk together 1 cup of flour, salt, pepper, garlic powder and paprika. Whisk in the beer until the batter is smooth. Place the other cup of flour in a plate. Add the leeks to the beer batter in batches, covering them. Remove them from the bowl and place them in the flour on the plate, tossing to coat. Add to the oil and fry until the batter is golden brown and flakey. Remove the leeks with a slotted spoon and place them on a paper towel to drain and excess grease.