Boozy Potato Soup adds a bit of Black and Tan beer for a mellow, earthy flavor. Smoky bacon, and leeks round out the soup.
Welcome to another addition of Saturday Soup Swappers!
The challenge:
In honor of American Craft Beer Week, let’s make a soup or chili using craft beer!
Thanks Kathy from A Spoonful of Thyme for hosting our event!
I enjoy cooking with beer. There are so many interesting flavors to draw from when creating recipes. Dark beer goes great in soups, gravy and marinades.
Beefy Beer and Red Eye Gravy Poutine
Light beer is best for seafood, batters and fried foods like these onion rings…
Beer Battered Onion Rings
or this shrimp salad.
Beer Steamed Shrimp
Beer bread is also, so delicious!
Parmesan Cracked Pepper Bread
For my Boozy Potato Soup I added my favorite beer, Yuengling Black and Tan. Yuengling
lists itself as America’s oldest brewery. I have been to the bottling factory. Very impressive from this brewery that also makes ice cream. Win, win!
Boozy Potato Soup
Ingredients
- 4 medium potatoes, peeled and cut into 1-inch pieces(about 3 cups)
- 4 cups vegetable broth
- 1 cup chopped leeks
- 1/4 cup carrot shreds
- 1/4 cup chopped cooked bacon
- 1/2 cup beer
- 1/4 cup shredded cheddar (optional)
Instructions
- Bring potatoes, leeks, and broth to a boil. Reduce heat and simmer for about 5 minutes. Add carrots and continue cooking another 10 minutes.
- Add bacon and beer. Salt and pepper to taste. Garnish with cheese if desired.
Enjoy all these delicious soups made with beer from Saturday Soup Swappers!
- Wendy of A Day in the Life on the Farm: Fasolada
- Karen of Karen’s Kitchen Stories: Pressure Cooker Beef and Beer Soup
- Sid of Sid’s Sea Palm Cooking: Øllebrød (Danish Rye Porridge)
- Sneha of Sneha’s Recipe: Veg Chessy Beer Soup For Two
- Kathy of A Spoonful of Thyme: Ale and Cheddar Soup
- Cindy of Cindy’s Recipes and Writings: Boozy Potato Soup
