Hey Denny, why are you recipe teasing us?
DOH! Just remembered this...
Potato Beer Cheese Soup
1 quart chicken broth
(homemade or canned)
2 1/2 pounds potatoes, un-peeled, coarsely chopped
2 cups chopped green on¬
ions, whites and about
half the green stalks
1 quart half-and-half or milk
1/4 cup soy sauce
1 teaspoon freshly ground white pepper
6 ounces shredded Swiss cheese
6 ounces shredded Ched¬dar cheese
1/2 cup beer (or dry white wine or dry sherry)
In a heavy-bottomed soup pot, bring the chicken broth to a boil. Add the potatoes and simmer for 30 minutes, or until the potatoes are very soft. Add the green onions and remove the pot from the heat. Add the half-and-half or milk to the pot.
Puree the potato-broth mixture in a blender or food processor. (You will have to do this in batches; when blending, fill the container only half full and cover the lid with a dish towel because the soup "spurts" quite violently as it's being blended.) Return the puree to the pot. Stir in the soy sauce and pep¬per and slowly bring the soup back to a simmer.
When the soup begins to sim¬mer, stir in the grated cheeses grad-ually, a handful at a time. Now gen-tly whisk in the wine, sherry or beer.
Yields 8 servings.