A delightful and hearty soup combining the richness of cheddar cheese with the depth of ale, perfect for cozy evenings.
Peel and dice the potatoes into small cubes.
Cutting the potatoes into smaller pieces ensures they cook faster and evenly.
Slice the celery and leek thinly.
Rinse the leek thoroughly to remove any dirt trapped between the layers.
In a large saucepan, combine the potatoes, celery, leek, chicken bouillon granules, and 1.5 cups of water. Bring to a boil over high heat.
Stir occasionally to prevent the vegetables from sticking to the bottom of the pan.
Reduce the heat to low, cover, and simmer until the potatoes are tender, about 25 minutes.
Check the potatoes with a fork; they should be soft and easy to mash.
Mash the mixture in the saucepan until smooth.
For a smoother texture, use an immersion blender.
Stir in the cheddar cheese until melted.
Add the cheese gradually to ensure it melts evenly.
Add the milk, ale, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.
Do not let the soup boil after adding the milk to prevent curdling.
Serve the soup hot, garnished with fresh herbs or croutons if desired.
Serve with a side of crusty bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
