IRISH POTATO SOUP WITH IRISH DEATH BEER AND CHEESE ENJOY DAN:

IRISH POTATO SOUP WITH IRISH DEATH BEER AND CHEESE

               (THIS IS FOR CHRISTMAS DAY)                                                                             by CHEF DAN:

serves 8-10

INGREDIENTS:

1 head garlic

1 tablespoon olive oil

2 tablespoon butter

2 carrots, chopped1 onion, chopped

2 tablespoon flour

2 tablespoon cornstarch

4 cups vegetable broth

1 (12 ounce) bottle (BAILEYS HOME BREW IRISH DEATH)

1 tablespoon Worcestershire sauce and dry mustard

1/2-teaspoon EACH chili powder, dried oregano, and dried basil

2 large russet potatoes, peeled and chopped into small cubes

1-cup coconut milk

3 cups shredded sharp cheddar cheese

1/2-cup grated Kerrygold Dubliner cheese

DIRECTIONS: (PREHEAT THE OVEN TO 425 F)

1.   Cut the top tip of the head garlic off, just enough to enough to expose all the  cloves.

2.   Place garlic on a piece of tin foil.

3.   Drizzle with olive oil and sea; the foil around the garlic.

4.   Place packet on baking sheet, and roast for 40 minutes.

5.   Remove from oven and allow to cool.

6.   Then squeeze the head to remove the coves, smash the garlic into paste.

7.   Melt the butter in a skillet over medium-high heat when sizzling.

8.   Add carrots and onions and sauté for 4-5 minutes.

9.   Add flour and cornstarch and stir until thickened.

10  Add broth and next 6 ingredients.

11  Bring to a low simmer.

12  Add potatoes and cook for 15 minutes.

13  Stir in coconut milk, about 1/4-cup at a time.

14  Add the chesses stirring well between additions.

15  Season with salt and pepper.

ENJOY DAN:                                                   EAT WELL AND DRINK BEER!!