4 medium red potatoes, coarsely cut up
1 large peeled cut up carrot
1 whole onion coarsely chopped
1 four ounce package of crumbled Gorgonzola
12 oz . Bottle of wheat beer ( Heffeweizen-recommended)
2 cups of strong chi Ken broth (Better than Bouillon).
1 cup of heavy cream,
kosher salt and black pepper to taste
1 cup sharp cheddar – apx
Optional: Serve with Hot Hungarian paprika and crumbled bacon
in about two quarts of water, cook potatoes, carrots & onion. When well done, cool and put through a food processor till very smooth adding some reserved potato water as needed to make it good consistency, but not too thin.
Return to medium heat and add remaining ingredients except for cheddar. Stir until gorgonzola is melted and soup is hot. Add sharp cheddar, stirring constantly so soup doesn’t seize or break.
Top with Hot Hungarian Paprika and crumbled bacon