Creamy German Beer Cheese Soup

Ingredients

• 4 tablespoons unsalted butter
• 14 ounces potatoes (chopped)
• 1/2 cups 50 grams yellow onion, chopped
• 1/2 cup 50 grams leek, white part only, chopped
• 1 celery stalk (chopped)
• 1/4 cup 50 grams carrot, chopped
• 3 cups vegetable stock or broth
• 1 bay leaf and sprig of rosemary tied together
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups (472 ml) German light beer
• 1 cup (220 grams) gruyere or sharp white cheddar cheese
• Chopped chives for garnish

Instructions

1. 1

   In a large saucepan over medium heat, add the butter until melted. Add the potatoes, onion, leek, celery and carrot. Reduce heat a little and cook for 5 minutes until the onions start to soften.

2. 2

   Stir in the salt and pepper. Then add the stock, bay leaf/rosemary, salt and pepper. Bring to a light boil and simmer for 10 minutes, or until the potatoes are tender. Stir in the beer and cheese until warmed. Stir well while the cheese melts to prevent sticking to the bottom.

3. 3

   Use a hand blender to blend in the pan, or transfer in batches to a blender and blend until smooth and return back to the pan to heat to desired temperature. Taste for seasoning.

4. 4

   Serve garnished with chives.