Guinness Potato Cheddar Soup
6 large baking potatoes, peeled and rinsed, cut into large cubes
2 cups Spanish onions, diced
1 cup celery, diced
1 tablespoon fresh thyme, chopped
2 tablespoons fresh garlic, minced
2 16oz cans Guinness
8 cups chicken stock
1 cup heavy cream
2 cups grated cheddar cheese plus ΒΌ cup
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
Cooked, chopped bacon for garnish
Heat a large stock pot over medium-high heat. Add 2 tablespoons vegetable oil, add onions and celery, reduce heat to medium and sweat until tender, about 5 minutes, add garlic and sweat for an additional 2 minutes. Add in potatoes with the salt and black pepper and thyme, sweat potatoes for about 3 minutes. Add the Guinness and reduce by about a third. Add the chicken stock, bring to a boil. Once at a boil, reduce heat to a simmer and allow to cook until the potatoes are very tender and soft, about 40 minutes. Add in the heavy cream and turn heat up to medium high. Stir in 2 cups cheddar cheese. Using a hand blender, blend soup until smooth. Adjust seasoning with salt and pepper if necessary. Serve, garnishing each portion with extra cheddar cheese and chopped bacon if desired.
