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Cheesy Potato Soup

Ingredients

• 1 bunch green onions
• 3 tablespoons olive oil
• 2 cups refrigerated shredded hash brown potatoes
• 3/4 cup roasted red sweet peppers
• 3/4 cup pale lager or nonalcoholic beer
• 2 cups milk
• 2 cups shredded American cheese
• 1/4 teaspoon paprika
• Paprika

Directions

1. Slice green onions, separating white portions from green portions.
2. In a Dutch oven heat 1 tablespoon of the oil over medium heat.
3. Add white portions of the green onions and cook until tender.
4. In a blender combine cooked onions, 1 cup of the potatoes, roasted sweet peppers, and lager and blend until smooth.
5. Transfer pureed mixture to Dutch oven.
6. Simmer, uncovered, for 5 minutes.
7. Add milk and cheese and cook and stir over medium heat until cheese is melted and mixture is heated through (do not boil).
8. In a skillet heat remaining 2 tablespoons oil over medium-high heat.
9. Add the remaining 1 cup potatoes and cook 8 minutes, stirring occasionally.
10. Remove potatoes from skillet.
11. Drain on paper towels.
12. Sprinkle potatoes with the 1/4 teaspoon paprika.
13. Top each serving with cooked potatoes, sliced green onion tops, and additional paprika.

Attribution