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This entry was posted on February 1, 2012 by Brian Larkowski.
4 bacon slices, chopped
1 large onion, chopped
¼ cup all-purpose flour
4 medium russet potatoes, peeled and cut into ½-inch cubes
3 cups chicken broth
1 cup beer
2 cups grated sharp cheddar cheese
2 Tbsp chopped fresh chives for garnish
Preparation: Serves 4
In a large saucepan cook bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to paper towels to drain, reserving grease in pan. Cook onion in reserved grease over medium heat, stirring occasionally, until softened. Sprinkle flour over onion, stirring constantly and cook for about 2 minutes. Add potatoes, and whisk in broth and beer. Simmer mixture 20 minutes, or until potatoes are just tender. Reduce heat to low and gradually stir in cheddar (do not let soup boil).
Divide soup among 4 bowls and sprinkle with bacon and chives.
This entry was posted in Recipes on February 1, 2012 by Brian Larkowski.
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