Yunhee Kim
Yield
6 servings (1 cup)

Put that leftover St. Patty's Day brew to use.

How to Make It

Step 1

Heat 1 tablespoon olive oil in a large pot over medium-high.

Step 2

Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.

Step 3

Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.

Step 4

Sprinkle in 1/3 cup all-purpose flour; stir.

Step 5

Add 2 cups low-sodium chicken broth; stir.

Step 6

Add 2 cups 1% milk and 12 ounces pale ale (like Bass).

Step 7

Cook 5–7 minutes or until foam disappears and soup thickens.

Step 8

Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.

Step 9

Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.

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