Sharp cheese adds a ton of flavor to this soup made with russet potatoes and Guinness.
Do you ever cook with Guinness stout?
It has a wonderfully deep taste from roasted barley and malt, perfect to accent this potato cheddar soup.
Simply Recipes / Elise Bauer
I’ve made several batches of this soup.
Leftovers are dangerous, I tend to eat them all!
If you are not, then you likely will not like this soup.
Elise Bauer
But if you are, I think you willloveit.
Ireland produces some of the best sharp cheddar cheeses out there.
So if you have access to Irish sharp cheddar, by all means use it!
Elise Bauer
You might not need to use as much as is called for in this recipe.
Maybe 4 ounces instead of 6.
But experiment to find the balance you like.
Elise Bauer
For this recipe we assume a standard grocery store label extra sharp cheddar.
Some people are much more sensitive to bitter flavors than others.
Add the onions and cook until golden, about 10 minutes.
Elise Bauer
Add the celery and cook 5 minutes more.
When the potatoes are tender, remove the pot from the heat.
Pour potato mixture into a bowl and let cool for a few minutes.
Elise Bauer
Add a portion of the grated cheddar to the blender bowl as well.
(If it takes 3 batches to puree the soup, divide the cheese into 3 portions.)
Return the smooth puree to the soup pot.
Taste for salt and add more if necessary.
Garnish with chopped chives.
