Mark Boughton/ styling: Teresa Blackburn
- Yield: 10 servings
- Prep: 10 mins
- Cook: 70 mins
- 4tablespoons butter, divided
- 2cups chopped yellow onion
- 3medium leeks, white and light green part only, sliced
- 3/4cup sliced celery
- 8medium Yukon Gold potatoes, coarsely chopped
- 1can (12-ounce) Irish red ale
- 4cups reduced-sodium chicken or vegetable broth
- 1/2teaspoon salt
- 1/4teaspoon Freshly ground pepper
- 3tablespoons all-purpose flour
- 4cups whole or 2% low-fat milk
- 7ounces grated Kerrygold Dubliner’s cheese
- 3/4cup finely minced parsley (optional)
- 4ounces crumbled blue cheese, preferably Cashel (optional)
- Crisp cooked bacon crumbled (optional)
- Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion, leek and celery; cook over medium heat about 10 minutes.
- Add potatoes, ale, stock, salt and pepper, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 45 minutes.
- Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese; stir until melted.
- Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes.
- Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon, if desired.
Nutritional Info *per serving
- Calories 340
- Fat 24g
- Cholesterol 45mg
- Sodium 520mg
- Carbohydrate 39g
- Fiber 3g
- Protein 12g