Servings:4 | Calories:61279 | Total Fat:86g | Chol:67mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 86g
132 %
Sat Fat 35g
175 %
Total Carb 13946g
4649 %
Fiber 1003g
4012 %
Sugars 483g
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Cholesterol 67mg
22 %
Sodium 5357mg
223 %
Protein 1670g
3339 %
Calories:
99% Russet potatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 Tbsp butter 1 medium onion, chopped (about 1 1/2 cups) 1 celery rib, chopped or sliced (about 1/2 cup) 1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced 3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock) 1 cup (250 ml) Guinness extra stout (do not use draught) 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme 6 ounces (170 g) grated extra sharp cheddar cheese 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika Chopped chives for garnish 2 Add the sliced potatoes to the pot. Add the chicken stock, Guinness extra stout, and thyme Add a portion of the grated cheddar to the blender bowl as well. (If it takes 3 batches to purée the soup, divide the cheese into 3 portions.) 4 Stir in the Worcestershire sauce and paprika
Directions : View recipe directions on simplyrecipes.com
