Recipe courtesy of Blackthorn Restaurant & Pub
Episodes: Pub Grub and Home And Away
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40 min
10 min
30 min
8 to 11 servings



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 into 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 a chef, restaurant or culinary professional. It has not been tested for home use.

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