SW: Loaded Potato Soup

Ready for round two? You know I am!

How 'bout a loaded potato soup? OMG rawr. So good.

 
I mostly followed this recipe
4 hearty servings; 6 not as hearty

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1 rib celery, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• 12 oz. light-bodied beer
• 3 cups chicken stock
• 1 cup heavy cream
• 2 large russet potatoes, cubed
• 2 cups grated extra-sharp Cheddar

And for the garnish, add sour cream, bacon pieces, chives, more cheese, whatever makes your heart happy, etc.

The Cooking and the Assembly

1. With soup pan at the ready, melt butter over medium heat, then toss in the onion, celery and garlic and let cook until translucent. Add your flour slowly and cook for another couple of minutes. 
2. I added my beer first and gave it a minute or so to chill out, then added the stock and the cream. Add potatoes and bring the entire thing to a boil. Reduce the heat and let it simmer for 20-30 minutes. 
3. Using a spatula or spoon of some variety, smoosh the potatoes until the soup is to your liking. (I left some potato chunks in mine.) Return the soup to low heat and add a handful of cheese. Stir your soup until it's smooth, then repeat.
4. Salt and pepper to taste, plate, then garnish. Enjoy!

Notes

I do not have an immersion blender. The original recipe called for the use of an immersion blender before the cheese was added, but my potatoes and contents were soft enough that a little arm power took care of it. If you have an immersion blender and you prefer a smoother end product, definitely utilize it. 

Yum yum yum....