Best Tavern Cheese Soup Recipes

TAVERN CHEESE SOUP

Tavern Cheese Soup image

This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup.

Provided by AZPARZYCH

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 cups russet potatoes, peeled and diced (about 2 lbs)
1 1/2 cups water
1 cup celery, chopped
1 cup leek, chopped
2 teaspoons chicken bouillon granules
8 ounces cheddar cheese, shredded
2 cups milk, warm
1 cup beer or 1 cup water, room temperature
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon white pepper

Steps:

In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
Gently stir in cheese until melted.
Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
Stir over low heat until hot.

Nutrition Facts : Calories 333.6, Fat 15.8, SaturatedFat 9.9, Cholesterol 51.2, Sodium 867.6, Carbohydrate 30.7, Fiber 3.3, Sugar 2.4, Protein 15.3

TAVERN CHEESE SOUP

Tavern Cheese Soup image

Number Of Ingredients 12

Ingredients

5 cups red potatoes peeled, diced
1 1/2 cups water
1 cup celery chopped
1 cup leek chopped
2 teaspoons chicken bouillon
8 ounces sharp cheddar cheese shredded
2 cups heavy cream
1 can beer or water
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon white pepper

Steps:

1. In a large saucepan, place potatoes, 1 1/2 cups water, celery, leeks, and bouillon granules. Bring to a boil over high heat reduce heat to low, cover, and simmer 30 minutes or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth.2. Stir in cheese until melted. Stir in heavy cream, beer, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.

Nutrition Facts : Nutritional Facts Serves

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