Pot o' Gold Soup
A blend of Irish flavors, the perfect recipe for your St. Patrick's Day leftovers!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 8
Ingredients:
- ¼ cup Countryside Creamery Unsalted Butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 11.2 ounces Holland Lager 1839
- 6 russet potatoes, peeled and diced
- 32 ounces Chef's Cupboard Fat Free Chicken Broth
- 10 ounces Emporium Selection Aged Reserve White Cheddar
- 12 ounces Baker's Corner Evaporated Milk
- 1 cup cooked and chopped Cattlemen's Ranch Corned Beef Points*
- ¾ cup cooked and chopped cabbage
- 1 teaspoon Nature's Nectar Lemon Juice
- 2 teaspoons Burman's Hot Sauce
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
*These are ALDI Find items that are only in stores for a limited time and may no longer be available.
Directions:
- In a large pot over medium-high heat, melt butter. Stir in onion, carrots and celery and sauté for 5 minutes or until onion is translucent.
- Add beer and cook for 2 minutes, stirring occasionally.
- Add potatoes and chicken broth, cook for 20 minutes or until potatoes are soft.
- Remove from heat, add cheese and stir until completely melted.
- Add evaporated milk and stir to combine. Mash potatoes to desired consistency. Add corned beef, cabbage, lemon juice, hot sauce, stir to combine.
- Season to taste with salt and pepper.
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen