Sunday, October 6 2013, 06:55 PM MDT
Cheesy Beer Potato Soup
As aired on October 6, 2013
Recipe Courtesy Executive Chef Johnny McAdams
1 large onion minced
2 Tbsp. minced garlic
8 potatoes peeled and diced
1 lb. thick cut bacon cut into strips
4 C. vegetable stock
12 oz. beer
4 C. shredded sharp cheddar
16 oz. Brie
2 C. heavy cream
Salt & pepper to taste
1.In a large, stockpot brown and crisp bacon over medium heat.
2.Remove bacon from the pot and place on a paper towel
3.Leave bacon grease in the pot.
4.Add the onions and garlic to the pot with the bacon grease and cook until translucent.
5.Add the potatoes, stock, and beer and cook until potatoes are tender.
6.In a separate saucepan on low heat add the heavy cream, Brie, and sharp cheddar and melt into a sauce.
7.Add the cheese sauce to the stockpot mix together, simmering on low heat.
8.Salt and pepper to taste.
Grilled Ham and Cheese on Beer Bread
One loaf of sliced beer bread (beer bread is available at Harmons City Creek exclusively)
Black Forest ham
Jarlsberg sliced cheese
1 C. mayonnaise
1/4 C whole grain mustard
1 Tbsp. honey
1.Combine mayonnaise, mustard and honey in a small bowl.
2.Spread the mayo mixture on bread.
3.Place the ham and Jarlsberg cheese on top of spread.
4.Butter the outside of the bread and grill on medium heat to desired darkness in a frying pan or Panini maker.
5.Serve with Cheesy Beer Potato Soup
(Copyright 2013 - Sinclair Broadcast Group)