In the fall and winter we love to make soup. When I was growing up my Mom would always make me soup when I was down with a cold. Potato soup was always my favorite, along with a buttered bagel to dip into it. Now that I have grown up a like to make my “grown up” version: Beer Cheese Potato Soup.
We have to be very careful about not getting the flu in our house. My husband had a kidney transplant and, due to his meds, he has a low immune system. We always get flu shots and I head to Target to stock up on stuff to help at the beginning of winter. Here are my go to items:
- Kleenex brand tissues (we seriously have a box in every room)
- Kleenex hand towels – we use these in our bathroom to keep from transferring germs after we wash our hands.
- Kleenex Pocket Tissues – to keep in my purse, car and the kids backpacks
- Target Up disinfectant spray – to spray all the door knobs, toilet handles and any other places we all touch once a month
- Gatorade – if we do get sick it keeps us hydrated
- Hot Tea – just feels good in the winter and the heat helps unclog your sinuses
While I was there I also picked up the ingredients to make my beer cheese potato soup. This soup freezes well so when you have a cold you don't have to make any just thaw it and eat it!
When you go to get stocked up on your favorite cough, cold and flu items at Target you can grab the $1 off Kleenex 4 packs or larger coupon just like I did. Be careful there is only a 2 click per IP address limit so you will want to make sure you can print it when you open it!
- 6 slices of bacon
- 6-8 Russet Potatos peeled and cut into 1" cubes
- 3/4 cup of diced carrots
- 1 medium onion diced
- 2 stalks of celery diced
- 1/2 tablespoon minced garlic
- 64 oz chicken stock
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 cups of sharp cheddar cheese
- 1/2 of a dark hoppy beer
- Hot Sauce to your taste
- In a dutch oven, cook your bacon till crispy and set aside.
- Using the left over grease from the bacon saute the onion, carrot's and celery till soft but not browned.
- Add the garlic and saute for 1-2 minutes.
- Pour in you chicken stock.
- Add the potatoes, thyme salt and pepper
- Bring to a boil then simmer until potatoes are fork tender.
- You can either use and immersion blender in your pot or remove 1/2 of the mixture to a blender to puree. If you like to leave chunks of potatoes the blender works great, if you like your soup smooth then the immersion blender works well.
- Pour the pureed soup from the blender back into the pot and mix well.
- Add Your cheese and stir.
- Add beer and let simmer for 10 minutes
- Add hot sauce to taste.
- Put in bowls and top with bacon bits and extra cheese if you wish