Potato Beer Cheese Soup
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Gather your ingredients...
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Create a roux with equal parts flour and butter. Cook a few minutes until it turns golden
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Slowly add 2 cups stock and stir until thick and bubbly
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Add 8 oz cheddar cheese, 4 oz Boursin cheese, and 4 oz white cheddar. Stir until smooth
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Add additional 2 cups stock and whole grain mustard.
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Pour in the beer and stir.
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Add potato chunks and cook 15 minutes until the potatoes are tender.
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Season with salt and pepper to taste and enjoy!
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Best served with hot, soft pretzels!
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What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
3
Russet Potato
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2 tablespoons
Butter
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2 tablespoons
Whole Grain Mustard
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3 tsp
Salt
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1
Onion
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12 oz beer
Beer
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1 tsp
Pepper
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2 tablespoons
Flour
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1 tablespoon
Garlic Powder
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4 oz
White Cheddar
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1/2 round
Boursin Cheese
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8 oz
Cheddar Cheese
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whitekitchen_redwine
Sara Ayesh
To learn more about this Jumprope:
https://whitekitchenredwine.com/instant-pot-potato-beer-c...
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