Andy's Beer Cheese Soup

While this isn't a recipe from a Momma, our guest Andy Nolan dropped off some leftovers to Whitney and Momma Ashley to which it sent Momma into a euphoric state so we had to include it!

Andy's Beer Cheese Soup

Why it's on our list

Dave and Andy found this soup at a brewpub called Phantom Canyon in Colorado Springs, many years ago. They both loved it so much that Andy searched everywhere for the recipe until he stumbled upon it buried in an article of the Washington Post. After many test batches and a few tweaks, it’s become a staple. Apparently this soup is soooo good it can induce the Big O - listen to Episode 2 to hear more!

Courtney & Whitney

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MAIN DISHES

Andy's Beer Cheese Soup

Ingredients

• Two - 12 oz bottle of Light Mexican Lager (The sisters prefer Tecate Light)

• 6 cups chicken stock + 2 chicken bouillon cubes

• 1.5 lbs Yukon gold potatoes, peeled and diced small

• 2 lbs smoked Gouda, grated (Dutch Smoked Cheese from Trader Joe’s works well)

• 1 quart heavy cream

• 1 Bay leaf

The Good Part, Put It All Together

Directions:

1. In a large pot, bring beer, chicken stock + bullion cube, and potatoes to a boil. Add bay leaf.

2. Reduce heat, cover, and simmer until potatoes fall apart (~90 minutes)

3. Remove bay leaf, then blend with an immersion blender to incorporate potatoes into the stock

4. Whisk in heavy cream, then immersion blend again until smooth

5. Gently boil uncovered until it begins to thicken (sticks to the back of a spoon)

6. After it has thickened, add the cheese in slowly while whisking until it melts

7. Check to make sure soup is smooth and free of lumps. If there are any, blend in a blender or with our fave tool an immersion blender!)

8. Serve by itself or with a warm soft pretzel (highly recommended!)

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Serve it up!

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