Ingredients
- 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
Directions
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.
Notes
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.
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Read all 13 reviews
By FionaKitty
Roswell, GA
on May 12, 2012
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Too much pepper, too much beer! Waste of time and ingredients!!
By lindaq48_5029145
North Myrtle Be...
on February 15, 2012
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Terrible recipe.....what a waste of ingredients.
By lkonieczny_609758
Lake Mary, FL
on October 11, 2011
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As written, this recipe cannot be good at all. I made a half batch, thankfully, but had to make many changes just to make it edible.
There is way too much beer--it makes it bitter, cut it by half and increase the Chicken stock.
Too much white pepper, cut to 1/3 of it.
No slurry with corn starch. Rather, puree the potatoes after cooked. Then add a cup or more of half and half, or heavy cream.
Add at least 50% more cheddar cheese... at least that much more, or double it.
Read all 13 reviews