Recipe - Hopstreet Bistro Beer Cheese Soup

2 cup Yukon gold potatoes; cubed
1 cup Chopped yellow onion
1 Leek; white part only,
chopped
One half cup Butter
One half cup Flour
4 cup Chicken stock
2 cup Heavy whipping cream
Three fourths cup Hopstreet Golden Light Ale
1 One fourth pound Grated cheddar cheese
1 One half teaspoon Ground white pepper
Salt; to taste
Chopped parsley; for garnish

In a large saucepan, boil potatoes til tender. Drain and set aside.

In a heavy pot or Dutch oven, saute onion and leek in butter til lightly
browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins.
Do not allow flour to brown.

Slowly whisk in the chicken stock. Whisk in the whipping cream and ale.
Cook til thickened. Add the grated cheese all at once. Stir in the drained
potatoes and heat through. Add white pepper and salt to taste. Garnish
bowls of soup with chopped parsley.

Recipe by: Hopstreet Bistro

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Sep
18, 1998, converted by MM_Buster v2.0l.