Tavern Cheese Soup
April 2, 2010 § Leave a comment
I’ve been making this for many years, and each time i’ve changed something. I like to think it’s perfect now. At least until the next time I make it!
4 cups peeled, diced potatoes
1/2 cup chopped onion
1 cup diced celery
2 cups chicken stock
6 oz. beer
1 cup milk
1/2 tsp. salt (or to taste)
1/4 tsp. black pepper
1/2 tsp.dry mustard
2 tsp. worcestershire sauce
1 cup shredded cheddar cheese (more if you like)
Keilbasa sausage, cut into chunks
In a large saucepot, bring potatoes, celery, onion, and chicken stock to a boil. Reduce heat and simmer for 20 minutes until vegetables are soft.
Remove from heat and mash mixture until mostly smooth.
Add the milk, beer, salt, pepper, dry mustard, worcestershire sauce and keilbasa sausage to pan. Stir, and put back onto low heat. Simmer for about 30 minutes to combine flavors.
Turn off heat, and add the shredded cheese. Stir until smooth and melted and serve.