Source: Food Network’s Diners, Drive-ins and Dives
Recipe courtesy Patrick Lalley, owner, of Blackthorn Restaurant and Pub in Buffalo, NY.
64 ounces lager (recommended: Harp Lager)
25 ounces chicken stock
2 tablespoons onion powder
2 tablespoons white pepper
2 pounds peeled and diced potatoes
2 ounces cornstarch
6 ounces water
1 pound Cheddar, shredded
8 ounces Cheddar cheese sauce
Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture to the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.
I know once I make this soup it will go quickly but in case there are any leftovers, can it be frozen?
I’m not sure, to be honest. When I made it I ate it all. From a gut reaction, I think it should be okay. I just wonder about how the cheese will do. If you do freeze it, please let me know.
We have tried to make this soup twice. This recipe is definitely not what was shown on DDD and I highly doubt that it’s the real recipe from Blackthorn. Too much beer and way too much pepper called for. This soup tastes like poison. The folks on Foodnetwork.com agree and give this recipe a very low rating: http://www.foodnetwork.com/recipes/irish-beer-cheddar-soup-recipe/index.html
You can usually get away with freezing something like mac and cheese because you are not totally dependent on the texture of the cheese. I do not think you will have as much success when freezing something that is essentially all cheese. It is most likely going to separate pretty badly and not look very good. Additionally, potatoes tend to get pretty grainy when frozen.