Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 2 tablespoons 30ml Onions (large)

  3. 1 Leek, white part only Puree from

  4. 6 cloves Caramelized Garlic - (see recipe)

  5. 2 tablespoons 30ml All-purpose flour

  6. 16 oz 454g Beer

  7. 6 cups 1422ml Chicken stock

  8. 1 cup 146g / 5.1oz Potato - peeled, diced (medium)

  9. 2 Bay leaves

  10. 2 cups 474ml Shredded Gruyere - (abt 8 oz)

  11. 1/4 teaspoon 1 1/3ml Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the grill to a medium-high heat and grill the onions and leek for 3 to 4 minutes. On your side burner, heat the butter in a 4-quart pot over medium heat. Add the onions, leek, and garlic and saute 2 to 3 minutes or until the onions and leek are uniformly brown in color. Stir in the flour and cook 2 minutes. Add the beer and cook 2 minutes longer. Add the stock, potato, and bay leaves and bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the cheese and Tabasco and cook 2 minutes, stirring constantly, until the cheese melts and the soup is smooth. Discard the bay leaves. This recipe yields 6 to 8 servings.


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