You are here: Home » Recipes » Irish Potato Soup with Cheese and Red Ale Irish Potato Soup with Cheese and Red Ale Recipe by Crescent DragonwagonKitchen Tested Yield 10 servings Prep 10 mins Cook 70 mins Serve this hearty soup with a spinach salad and crispy baguette. Mark Boughton/ styling: Teresa Blackburn PrintEmail Ingredients 4 tablespoons butter, divided2 cups chopped yellow onion3 medium leeks, white and light green part only, sliced3/4 cup sliced celery8 medium Yukon Gold potatoes, coarsely chopped1 can (12-ounce) Irish red ale4 cups reduced-sodium chicken or vegetable broth1/2 teaspoon salt1/4 teaspoon Freshly ground pepper3 tablespoons all-purpose flour4 cups whole or 2% low-fat milk7 ounces grated Kerrygold Dubliner’s cheese3/4 cup finely minced parsley (optional)4 ounces crumbled blue cheese, preferably Cashel (optional) Crisp cooked bacon crumbled (optional) Instructions 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.