I’ve seen various versions of this recipe floating around online. Most of them are obscenely high-calorie, unduly complicated, make way bigger batches than anybody really wants to eat, or can’t be accessed without scrolling through somebody’s elaborately monetized blog that takes forever to load, so as usual, I glanced at ingredient lists and photos on Pinterest and then riffed on the general idea. Ron liked the results, and he never likes cream-type soups.
12 baby carrots
1 small potato
3 ribs celery
2 tbsp. olive oil
2 tbsp. flour
1 bottle Newcastle or similar ale
1/2 tsp. salt
2-3 bay leaves
2 c. skim milk
2/3 c. veggie broth
4 oz. cream cheese
1 1/2 c. shredded cheddar
Chop up carrots and steam in the microwave until soft. (The easiest way to do this: Throw the carrots in a bowl with about a tablespoon of water, cover with a saucer, and nuke for 5-6 minutes.)
Chop the leeks and celery (note: Just use the white and light-green parts of the leeks — not the leaves) and saute in olive oil until soft. Add 2 tbsp. flour and cook over low heat until flour starts to brown, stirring constantly. Deglaze the pan with part of the beer, then add the rest slowly, stirring as you add it. Add salt and bay leaves.
Bring beer-leek mixture to a boil over medium heat. While beer is cooking, dice the potato and cook it in the microwave until soft. (I just poked a hole in mine, stuck it in there on the baked-potato setting, and then diced it, using a clean cloth to handle it so I didn’t burn my fingers. The peel came right off that way, and it was easier to cut.)
Add milk and veggie broth to the pan and simmer over low heat until the bay leaf starts to release its flavor. (You’ll know this is happening because it will suddenly start to smell awesome.) Add cream cheese and let it melt, stirring occasionally.
Remove bay leaves, stir in diced potato and cheddar cheese, and serve. Makes about 4 big servings.
This soup is especially nice on a cold day, accompanied by a good English or Irish beer.