Phantom Canyon is one of my favorite restaurants in town. And the reason: THIS SOUP! It is delicious AND they have shared the recipe. For some reason I also equate this place to Fall, so clearly it was time to partake of this deliciousness. It's pretty easy, too!
Ingredients:
2 (12-ounce) bottles of blond ale or light beer (I used Blue Moon. I bought a 24 oz bottle and felt REAL classy leaving the liquor store ;)
6 cups chicken stock
1 to 1 1/2 pounds Yukon Gold potatoes, peeled and diced small (I found mine to be a bit too potatoey in texture, so I'd probably use less next time)
Bay leaf
1 quart heavy cream
1 1/2 pounds smoked Gouda cheese, grated
Salt and pepper, to taste
Directions:
In a large heavy soup pot, bring ale or beer, chicken stock and potatoes to a boil; add bay leaf.
Reduce heat to medium, cover and simmer until potatoes fall apart (about 90 minutes).
Puree in blender and pour back into the pot once mixture is smooth and creamy.
Slowly whisk in the heavy cream and allow soup to gently boil, uncovered, until it starts to thicken, stirring occasionally. Remove the bay leaf.
Add the shredded cheese and whisk briskly until it melts.
Season to taste with salt and pepper.
Voila! Serve with cracked pepper crackers OR soft pretzels and mustard.
18 thumbs up! ;)
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