Irish Potato Soup with Cheese and Red Ale | James Beard Foundation

Ingredients

• 4 tablespoons butter, divided
• 2 cups chopped yellow onion
• 2 leeks, sliced
• 3/4 cup sliced celery
• 8 medium Yukon Gold potatoes, coarsely chopped
• 1 (12-ounce) bottle Irish red ale
• 4 cups lower sodium chicken or vegetable stock
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 3 tablespoons all-purpose flour
• 4 cups whole or 2% low-fat milk
• 7 ounces grated Kerrygold Dubliner cheese