Beer Cheese Potato Soup

Beer Cheese Potato Soup

Another great soup recipe from Southern Living.  This recipe came from their Five-Star Cookbook, published back in 1997.

Recipe by: Amy Bradt                                                                          Yield: 4 servings

Ingredients

2 medium baking potatoes
1 (12-ounce) can beer
1 (14.5-ounce) can chicken broth
1 teaspoon Worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 (16-ounce) jar Cheez Whiz
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon, cooked and crumbled
1/2 cup sharp cheddar cheese, shredded
chopped fresh chives

Directions
Wash potatoes, and pat dry.  Prick each potato several times with a fork.  Bake at 400° for 1 hour or until done.  Let cool completely; peel potatoes, and cut into chunks.  Set aside.

Combine beer, broth, and Worcestershire sauce in a 3-quart saucepan.  Cook over medium heat 4 to 6 minutes or until hot.

Combine half-and-half and cornstarch; stir well.  Add cornstarch mixture, cheese spread, milk, and red pepper to beer mixture; stir well.  Cook, stirring constantly, 4 minutes or until thickened and bubbly.  Add reserved potato chunks; cook 2 minutes or just until thoroughly heated.  To serve, ladle soup into individual serving bowls.  Top each serving with crumbled bacon, shredded cheese, and chives.

Original recipe from: Southern Living Our Best Five-Star Recipes Cookbook