What's on Parker's Plate: Smoked Gruyere, Guinness and Potato So - CBS46 News

What's on Parker's Plate: Smoked Gruyere, Guinness and Potato Soup

  • 4 Idaho baking potatoes
  • ½ Vidalia onion
  • 3 chopped garlic cloves
  • 1 Tb butter
  • ¼ cup flour
  • ¾ cup Guinness beer
  • 2 cups of half and half
  • 2 tsp Worcestershire
  • 1 tsp ground mustard
  • 1 tsp kosher salt
  • 1 cup chicken stock
  • 1 cup smoked Gruyere cheese (plus more for topping)
  • Cooked and crumbled bacon (bake strips at 400 degrees for 20 minutes, blot with paper towel and then crumble)
  • Chopped green onions


Peel and chop 4 Idaho baking potatoes

Boil water in a large soup pan or dutch oven and toss potatoes in—simmer until tender, 20-30 minutes.

Meanwhile, chop up ½ of a large Vidalia onion with 3 chopped garlic cloves and saute in 1 Tb butter. Stir for about a minute on medium heat until onion and garlic gets light golden in color. Add ¼ cup of flour and stir for one minute. Add ¾ cup Guinness beer, 2 cups of half and half, 2 tsp of Worcestershire, 1 tsp of ground mustard and 1 tsp of kosher salt. Stir until mixture thickens, 3-4 minutes.

When potatoes are soft, drain them and set aside 2 cups.

Take rest of potatoes and mix with onion/garlic/Guinness mixture. Add one cup of chicken stock.

Put soup in blender or food processor in 2 batches (don't fill too high or blender will explode!) and blend till smooth.

Pour soup back into soup pan/dutch oven and add the 2 cups of softened potatoes. Add 1 cup of smoked gruyere cheese shredded. Taste and add more salt if necessary.

Top with crumbled bacon, chopped green onions and more gruyere. I toasted some baguettes with butter for more dipping pleasure.... Enjoy!

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