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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate the celery, onion and carrot into a small bowl. You want this mixture to be as fine as possible. | 2. Cube the potatoes into pieces about the size of a dime or smaller. Shape isn't important, but size is. So if you prefer rectangles to cubes knock yourself out! | 3. Heat the butter in a large skillet and add the all the vegetables to it. Cover and let this cook on medium-low heat for about 8 minutes. You will need to stir this occasionally so that the potatoes cook through. | 4. Add the salt, garlic salt and Worcestershire and let it cook for another 2 minutes over low heat. | 5. Add the flour to the mixture slowly, and stir it in as you go. You want the mixture to thicken, but you don't want it to dry out. If it looks dry, add butter until it's liquid enough to move around the pan easily. | 6. Move the mixture over to a stock pot or soup kettle and cook at low heat. Add the beer, cream, milk, mustard, bay leaves, thyme and chicken stock and whisk briefly to combine the items. The soup should now be a white-yellow color. | 7. SLOWLY add the shredded cheese to the soup 1 handful at a time. Whisk constantly while you add the cheese and try to ensure the cheese stays off the sides and bottom of the pot. If you're using a yellow cheese the soup should begin to take on that color. | 8. Add the nacho cheese to the soup and whisk vigorously until it's combined. | 9. Cover and let the mixture heat for about 5 minutes on medium-low heat, stirring occasionally. It's important to make sure the soup NEVER boils, or the ingredients will start to separate. | 10. Serve with cracked pepper and bacon bits! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1			25.01	5.8438	0.5673	0.1464
celery rib	3			-	-	-	-
white onion	1/2			32.0	7.472	0.88	0.08
potato	2			-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
butter	1/2	cup		684.0	31.428	21.372	57.6
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	2	cups		297.68	23.3264	15.372	15.9576
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
cheese	16	ounces	shredded	1601.2079999999999	10.6142	97.0704	130.3646
nacho cheese	8	ounces		219.9921	18.2798	5.4885	14.6283
beer	16	ounces		1240.96	16.8448	62.72	100.9344
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	2			-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
mustard	2	teaspoons	ground	0.63	0.109	0.0667	0.0098
garlic salt	1	tablespoon		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.