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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | butter | 4 | thick slice, packed 12/lb | bacon (8 ounces) | 1 | cup, chopped | Onion, chopped | 1 | cup, chopped | Carrots, raw | 48 | ounces | Russet Potatoes (3 to 4) | 3 | cups | chicken broth (10.5 ounce can) | 1 | can or bottle (12 fl oz) | beer | 3 | ounces | cheese, swiss | 3 | ounces | Cheese, cheddar | 0.5 | cups | cup milk |
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Steps
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Sequence
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Step
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| | 1 | Melt butter in a large saucepan over medium heat. Add bacon, onions, and carrots. Saute 10 minutes. Cook covered 10 minutes. Add potatos and broth,cover and simmer 20 minutes until potatos are tender. | | 2 | Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistancy is reached | | 3 | Makes 11 cups - serves 7 |
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