Cheesy Potato Soup



  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.