Pot o' Gold Soup

Nothing says St. Patrick’s Day celebration recovery than a bowl of Pot o’ Gold Soup. This hearty, cheesy and soul-warming creamy soup is also the best way to give your St. Patrick’s Day leftovers a second life.   
  
With every spoonful, you’ll taste the comforting richness of aged white cheddar, the heartiness of potatoes and the savory notes of corned beef. This dish is also infused with lager during the cooking process, bringing a subtle malty depth to the recipe that enhances its rustic charm.  

Vegetables like sautéed onions, carrots and celery are simmered with potatoes that break down to release a naturally creamy texture. Aged white cheddar melts seamlessly into the broth. Tender pieces of corned beef and cabbage lend a balance of savory richness and freshness.

Who said leftovers have to be boring? This Pot o’ Gold Soup extends the charm and liveliness of St. Patrick’s Day for another day! Enjoy yours with a side of bread or on its own for a filling and satisfying meal.

Prep Time:  20 minutes   |    Cook Time:  30 minutes   |    Total Time:  50  minutes   |    Servings:  8

Ingredients:

• ¼  cup  Countryside Creamery  Unsalted Butter
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 11.2 ounces  Holland Lager  1839
• 6 russet potatoes, peeled and diced
• 32 ounces Chef's Cupboard  Fat Free Chicken Broth
• 10 ounces Emporium Selection Aged Reserve White Cheddar
• 12 ounces  Baker's Corner  Evaporated Milk
• 1 cup cooked and chopped  Cattlemen's Ranch  Corned Beef Points*
• ¾  cup cooked and chopped cabbage
• 1 teaspoon  Nature's Nectar  Lemon Juice
• 2 teaspoons  Burman's  Hot Sauce
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

*These are ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a large pot over medium-high heat, melt butter. Stir in onion, carrots and celery and sauté for 5 minutes or until onion is translucent.
2. Add beer and cook for 2 minutes, stirring occasionally.
3. Add potatoes and chicken broth, cook for 20 minutes or until potatoes are soft.
4. Remove from heat, add cheese and stir until completely melted.
5. Add evaporated milk and stir to combine. Mash potatoes to desired consistency. Add corned beef, cabbage, lemon juice, hot sauce, stir to combine.
6. Season to taste with salt and pepper.

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen