Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 8 servings
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, garlic and thyme, stirring occasionally, until softened, 4 to 6 minutes. Stir in potatoes, broth and ale; bring to boil over medium-high heat.
Reduce heat, partially cover and simmer until potatoes are fork-tender, 15 to 18 minutes. Remove from heat; discard thyme. Working in batches, purée soup in blender until smooth. Return soup to pan over low heat. Gradually stir in Cheddar, a handful at a time, until melted. Divide among serving bowls; sprinkle with pepitas and hot pepper flakes, if using.
Traditional Irish Soda Bread recipe
Nutritional facts Per serving: abouy
- Fibre 3 g
- Sodium 653 mg
- Sugars 4 g
- Protein 11 g
- Calories 249
- Total fat 15 g
- Potassium 303 mg
- Cholesterol 37 mg
- Saturated fat 8 g
- Total carbohydrate 19 g
%RDI
- Iron 17
- Folate 22
- Calcium 24
- Vitamin A 21
- Vitamin C 17
