Tillamook Cheddar and Beer Soup

Adapted from The Gourmet Slow Cooker Volume II: Regional Comfort-Food Classics' Tillamook Cheddar and Beer Soup

Makes 8 8-oz. servings
 
Ingredients

1 T. unsalted butter
1 sweet onion, finely diced
2 celery stalks with leaves, thinly sliced, at least 1/2 c.
2 carrots, thinly sliced, at least 1/2 c.
2 large yellow potatoes, unpeeled, cut into 1/2" cubes
6 c. water
6 t. chicken Better Than Bullion
8-12 oz. full-bodied, low-IBU microbrew beer
1/4 - 1/2 t. chipotle sauce
1/2 t. dry mustard
pinch chipotle powder
pinch paprika
1/2 - 1 t. Worcestershire sauce
1/2 lb. vintage extra sharp cheddar cheese, grated
1/4 c. chopped fresh chives, for garnish
1 c. 2% Greek yogurt, for garnish (optional)

Directions

Place a large sauté pan over medium-high heat and add the butter.  Add the onion and sauté for about 10 minutes, until lightly browned.

Transfer the onion to the slow cooker and add the celery, potato, bullion paste, water, and beer.  Cover and cook on low for 4 to 6 hours, until the vegetables are tender.  Add the remaining spices and sauces and stir well.

Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy, if necessary.  Add the cheese and stir until melted.

Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of yogurt if desired.


Notes

I usually sauté all the vegetables in a pot in which the entire soup will fit and cook it on the stove.  Chopping the vegetables more smaller means it cooks more quickly, and doesn't need the use of the potato masher.  I add the spices and sauces with the liquids.

Nutrition
Servings 8.0

Amount Per Serving
calories 272
% Daily Value *
Total Fat 13 g	19 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30 mg	10 %
Sodium 717 mg	30 %
Potassium 737 mg	21 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 5 g	20 %
Sugars 8 g
Protein 17 g	33 %
Vitamin A	189 %
Vitamin C	161 %
Calcium	38 %
Iron	18 %