We like a bit of a kick in our potato soup, so I adapted favorite aspects of others and added a bit more spice. Any of the spice amounts shown below can be increased to taste. The cheese and sour cream, actually, are optional (I've got lactose-intolerant friends and make it without for them). If it seems too sharp or spicy, add more beer!

Ingredients

6 serv.

cups thin-skinned potatoes, cut into one inch cubes↗8
large onions, diced small↗2
stalks celery, finely chopped↗2
garlic cloves, diced (or more)↗4
cup scallion, chopped↗1⁄2
ounces chicken broth, low sodium↗32
teaspoon cajun spices1
teaspoon smoked paprika↗1⁄2
teaspoon fresh rosemary, chopped small↗1⁄2
teaspoon fresh thyme↗1
slices bacon↗4
tablespoons flour↗3
tablespoons butter↗2
ounces beer (Sierra Nevada is what we like, don't use a light beer!)12
cup monterey jack pepper cheese, shredded↗1
cup asiago cheese↗1⁄2
Optional ingredients
pepperoni (optional) or beef stick, to taste (optional)↗
cups steamed cauliflower, broken into bite-sized pieces (optional)2
cup sour cream (optional)↗1⁄2

Step-by-step instructions

1
Simmer potatoes, celery, onions, scallions, garlic, chicken broth and spices in large pot, covered, for about 1/2 hour until well-softened.
2
In a saute pan, brown bacon to make bacon bits. If you are using any other meats, brown them lightly as well. Set aside on paper towel to drai.
3
Drain bacon grease out of saute pan, leaving drippings. Melt butter in drippings, add flour and stir till it browns to make a roux.
4
In the large pot, mash potatoes up somewhat so there are no large chunks. Add roux and beer, stir at a low simmer until it thickens slightly.
5
Add bacon bits, (ham, beef stick or pepperoni if you choose), and cheeses. Stir until blended. Add cauliflower if desired.
6
Top with sour cream when serving, if desired, and a dash of smoked paprika.

Source: food.com

Original recipe ↗

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