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Sunday, February 26 2017

Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.


1 - bunch green onions
3 - tablespoons olive oil
3/4 - cup bottled roasted red sweet peppers, drained
3/4 - cup pale lager or nonalcoholic beer
2 - cups refrigerated shredded hash brown potatoes
2 - cups milk
8 - ounces American cheese, shredded (2 cups)
1/4 - teaspoon paprika

Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).
In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.

Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.
Nutrition Facts (Beer and Cheese Soup)

Per serving: 467 kcal cal., 30 g fat (14 g sat. fat, 2 g polyunsaturated fat, 13 g monounsatured fat), 63 mg chol., 1096 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:40 am   |  Permalink   |  Email