Creamy Potato Soup

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Pale Ale and caraway give this rich potato soup a layer of malty, earthy flavor.

Recipe courtesy of Wolaver’s Organic Beer. Wolaver’s recommends using organic products in this recipe.

SERVINGS
4-6

INGREDIENTS
4 medium potatoes, diced
1 medium onion, chopped
1 leek, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup sour cream
1 cup ham or corned beef, chopped (optional)
1 cup shredded cheddar cheese
Salt
Pepper
1 teaspoon ground caraway
112-ounce bottle Wolaver’s Organic Pale Ale

PREPARATION

1) In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper.

2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.

3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.

4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.

Top with chopped parsley and remaining shredded cheddar.

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