Hubby had posted on Facebook how much he liked this soup, which started a thread of people asking for the recipe. So here it is, and since they are calling for MORE snow here in Virginia, you can use it to warm yourself up.

Potato Beer Soup

1 large Vidalia onion, chopped

1 12 ounce room temperature beer (I use an IPA)

2.5 pounds of Yukon Gold potatoes, peeled and cut into chunks

4 cups of liquid (I used 3 cups of veggie broth and 1 cup of water as I had some leftover broth to use)

1 cup heavy cream

4-5 ounces sharp cheddar cheese (Use one that has been aged for 2 years)

In a soup pot heat 1 Tablespoon of a neutral tasting oil (like canola or grape seed). Add onion and saute until the onion starts to brown and caramelize. Pour the beer in and let it boil for about 5 minutes or so. You want the volume of beer to be reduced by half, though it does not have to be exact.

Add the potatoes and your liquid and simmer until the potatoes are cooked. Puree the soup with an immersion blender until smooth. While stirring with a wooden spoon, slowly pour in the heavy cream. Add the shredded cheese and stir until it melts.

Season with salt and pepper to taste. You will definitely need to add some salt.