CHEDDAR POTATO SOUP

Cheddar Potato Soup image

Provided by Mrs. Michael J. Lively

Number Of Ingredients 15

2 bottles of near beer or beer [bear wiz in my world =)]
4 bullion cubes, i use chicken
3-5 red potatoes, 16thed [cubed]
1 Tbsp olive oil
2 Tbsp butter melted
1 Tbsp garlic, pressed
1 c sweet onion, chopped
1 lb ham or sausage or turkey ham or turkey sausage
2 tsp johnny salt
2 tsp cajun seasoning
1/2 tsp fine ground pepper
1 Tbsp granulated onion
3 c sharp cheddar cheese, grated
2 c milk
1/2 c flour

Steps:

1. Dice up potatoes add to a 3 qt pot. Pour near beer over potatoes, pour olive oil in also [this helps keep the liquid from boiling over]. Bring to a boil, boil 12 minutes, covered. Do not drain. Do not over cook =) or you will have mush. i turn off the burner until i add the milk mixture and cheese then i turn it back on.
2. Meanwhile, melt butter in fry pan, brown garlic add, onions, meat. i saute until caramelized, but you don't have to cook that long if you don't want to. It does add a richer flavor. Stir into potato mixture.
3. Mix seasonings together. Mix milk and flour together until there are no lumps. A wire whisk is handy for this. Add seasonings. Add to potato mixture stirring constantly until well mixed. Add Cheese, stirring constantly until thick, and a light boil. Careful not to scorch. If you get a cream soup too hot it will separate and be pretty ucky. How do i know this...hmmm...because sadly i've done it =(