Irish Beer Cheddar Soup
- 64 ounces lager (recommended: Harp Lager)
- 25 ounces chicken stock
- 2 tablespoons onion powder
- 2 tablespoons white pepper
- 2 pounds peeled and diced potatoes
- 2 ounces cornstarch
- 6 ounces water
- 1 pound Cheddar, shredded
- 8 ounces Cheddar cheese sauce
Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture to the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Patrick Lalley, owner, of Blackthorn Restaurant and Pub in Buffalo, NY.
Recipe courtesy of Emeril Lagasse