It’s getting cold out there, which means it’s time for crock pots and thick soups and scarves. We had a whole bunch of potatoes that badly needed using up, so I went and hunted up several recipes for beer and potato soup.
- a can of beer (whatever: nice beer is nice, but I used Miller Lite that has been in our fridge since we moved in)
- a cube of bouillon or a can/box of broth
- some onion
- Worcestershire sauce
- a fuckton of potatoes
- optional: like a pound of shredded cheddar
- optional: croutons
Put as much onion and garlic and pepper as you like in the bottom of your crockpot. I used like two spoonfuls of minced garlic and a spoonful of onion. Add your cube of bouillon and a few dashes of Worcestershire sauce, then your whole can or bottle of beer.
Now it is time to wash your potatoes and start cubing them. How many potatoes? As many as you have, or until you’re about half an inch from the top of the crock pot. Just keep going. It’ll take a while – just think of the payoff, though, in that you will end up with tons and tons of soup.
When your crock pot won’t hold any more potatoes, add water (or broth) until they’re just covered. Now stick your crock pot on low for between six hours and eternity. This is potato soup: it does not give a damn how long you cook it.
Just before you plan to eat it, you can mash the potatoes with a fork for a dense chowder type thing. Add a dollop of milk and your pound or so of shredded cheddar and stir until the cheddar is melted. You can go for just milk if you have something against cheese or no time, but why? Why would you do that when you can have tons of cheese. Serve with croutons on top.
Serves approximately half an army, or you for most of the winter if you have containers and room in your freezer.