Meals Matter

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Contributed By: EatingWell
Eatingwell

Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.

Ingredients

1 tablespoon Canola oil

1 Large onion, chopped

1 12-ounce Bottle beer, preferably ale

2 18-ounce Bags precooked diced peeled potatoes (see Tip)

1 14-ounce Can vegetable broth or reduced-sodium chicken broth

1 cup Water

2 1/2 cups Nonfat or low-fat milk

1/4 cup All-purpose flour

1 1/2 cups Shredded sharp Cheddar cheese, divided

1 Small red bell pepper, thinly sliced or finely chopped

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Cook's Notes

Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments?near other fresh, prepared vegetables. Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

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