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:

1. In a large stockpot, saute leeks, carrots, and red pepper with a drizzle of EVOO.
2. Add potatoes, broth, and beer. Bring to a boil. Then reduce heat and cover. Simmer until potatoes are fork tender.
3. If desired, smash some of your potatoes. Season with salt, pepper, and paprika.
4. Mix together cornstarch with a tablespoon of water until combined. Stir into soup and cook until it thickens up to your desired consistency.
5. Remove from heat and stir in sour cream and cheese. Stir until melted and add more salt if needed.
6. Serve topped with bacon, chives, and dill.

Recipe from Culinary Adventures with Camilla