IPA Baked Loaded Potato Soup
What you need:
- 3 lb. Yukon gold potatoes, cut into chunks
- EVOO
- 1 leek, trimmed and thinly sliced
- 2 carrots, thinly sliced
- 1 red pepper, thinly sliced
- 3 Tbsp. cornstarch
- 8 cups chicken broth
- 1 12-oz. bottle Samuel Adams Latitude IPA
- 4 cups shredded cheese (I used a mix between cheddar and Monterey Jack)
- Salt and pepper
- 1 Tbsp. paprika
- 1 cup sour cream
- Bacon bits
- Chives
- Dill
Directions:
- In a large stockpot, saute leeks, carrots, and red pepper with a drizzle of EVOO.
- Add potatoes, broth, and beer. Bring to a boil. Then reduce heat and cover. Simmer until potatoes are fork tender.
- If desired, smash some of your potatoes. Season with salt, pepper, and paprika.
- Mix together cornstarch with a tablespoon of water until combined. Stir into soup and cook until it thickens up to your desired consistency.
- Remove from heat and stir in sour cream and cheese. Stir until melted and add more salt if needed.
- Serve topped with bacon, chives, and dill.
Recipe from Culinary Adventures with Camilla