This loaded potato soup is inspired by Granor Farm Manager, Johannah Frelier, who is known to make it for a wintery game night. She insists that you only need 10 oz of beer. What you do with the final 2 oz is up to you...
Ingredients
1/2 lb bacon, cut into 1/4" thick pieces
1/4 tsp chili flakes (optional)
1 onion, thinly sliced
6 cloves garlic, minced
2 carrots, diced
2 stems celery, sliced thinly
10 oz pale beer
5 lbs red skin potatoes, cut into a large dice
4 cups water
1/2 cup heavy cream
3 sprigs parsley, minced
5 chives, minced
4 oz sour cream (optional)
2 oz sharp cheddar, grated (optional)
Method
In a soup pot, heat the bacon over medium heat until the fat is rendered and the bacon is crispy
Remove the bacon from the pan, leaving the fat in the pot, allow the bacon to dry on a paper-towel lined plate
Add the chili flakes (if using), onion, garlic, carrot and celery to the pot with a big pinch of salt and black pepper then reduce the heat to medium low
Allow the onions and garlic to soften, then add the beer and cook until reduced by half
Add the potatoes and the water and increase the heat, bring to a boil, reduce to a simmer and cook until the potatoes are very tender
Using an immersion blender blitz the soup until it is slightly chunky
Add the cream, taste and adjust the seasoning
To serve divvy the soup into bowls, top with a dollop of sour cream, cheddar, the herbs and the crispy pieces of bacon