But this one is. I can't help it, I really like trying new recipes! And I'm really trying to improve my sauce and soup making skills, which are sadly lacking. Reducing a chunk of meat as the centerpiece is tough, as well.
This is a recipe I found while searching for a good potato soup. This one might do, with some modifications. Here is the first version (I'll update this post with the changes I make in round two).
Beer Cheese Soup
1 large carrot, peeled, sliced in to match sticks
1 rib celery, finely diced
1 large onion, peeled and diced
2 c diced potato
1 c beer (I used Blue Ale)
3 T butter
3 T flour
2 1/2 c milk
1 1/2 c chicken stock
1 1/2 c grated sharp chedder
Worcestershire sauce, salt + pepper to taste
1 c chopped ham or bacon (optional)
Combine veggies and potato in a saucepan with beer and chicken stock. Simmer 20 minutes, until veggies are tender crisp. Let cool, run through food processor (YAY for the immersion blender! I got one as a Christmas gift, and this was the first use--it's awesome). Make a roux with the butter and flour. Add milk gradually, and cook to thicken. Add meat, stir in vegetable puree, simmer 5-10 minutes. Add Worcestershire, salt and pepper. Remove from heat, add cheese, stir to melt.
Top with a sprinkle of grated cheese.
Next time around, I won't blend up all the veggies, I'd like to have soup with some big chunks. :)