This soup is a take off of the Rarebit classic which is basically cheese sauce on toast. “Thick, rich and smooth, this soup has all the tangy, wonderful flavors of classic Welsh rarebit.”
The recipe comes from my all time, seriously, favorite book: Moosewood Restaurant Daily Specials. We even have permission to blog about this soup!
Here’s the permission part: This recipe is reprinted with permission by the Moosewood Collective, from Moosewood Restaurant Daily Special, Copyright 1999, Moosewood, Inc., Clarkson Potter, publishers.
Thanks so much for that!!
- 8 cups water
- 1 tsp salt
- 5 cups chopped potatoes
- 6 cloves garlic
- 2 TBL butter
- 2 TBL canola or veg. oil
- 2 cups chopped onions
- 1 cup diced celery
- 2 bay leaves
- pinch cayenne
- 12 oz beer ale or other light beer
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 cup milk
- 1 pound grated sharp cheddar cheese
While the potatoes cook, warm the butter and oil in a soup pot. Add the onions, celery, bay leaves, and cayenne and sauté on medium heat, stirring frequently, until the vegetables are very tender but not browned, about 10 minutes.
Remove and discard the bay leaves. Stir in the beer, mustard, and Worcestershire sauce and simmer for a couple of minutes.
Drain the potatoes, reserving their cooking liquid. Add all of the potatoes, 2 cups of the potato-cooking liquid, the milk, and the grated cheese to the soup pot and stir well. In batches in a blender, puree the soup until velvety smooth. Return to the soup pot and gently reheat, if needed. If the soup is too thick, add enough potato-cooking liquid to reach the consistency you want.
I typically pour the leftovers into one of those big mason jars and keep it in the fridge for lunch the next day or so.
Enjoy you soup!