Favorite Recipes of Maverick Swaniel Harrienger











{April 2, 2012}   Irish Potato Soup and Honey Beer Bread (The Fresh Fridge) + (Gimme Some Oven)

Irish Potato Soup:

5 tablespoons unsalted butter

1 diced medium onion

3 diced shallots

3 diced baking potatoes

.25 cup shredded carrots

32 ounces low sodium chicken broth

2 teaspoons bacon bits and 2 teaspoons bacon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

Toppings:  shredded sharp cheddar cheese, chopped fresh chives, cooked and crumbled bacon, sour cream

In a large saucepan, melt butter on medium low.  Chop onions and shallots and then saute in butter 5 m then simmer 20 m, covered.  While onions are simmering, chop up potatoes and shred carrots.  Stir into onion mix, cover, and cook on medium low another 15 m.  Stir in chicken broth, bacon bits, bacon salt, garlic powder, and black pepper.  Simmer 40 m until potatoes are tender.  Using immersion blender, blend until creamy.  Continue to heat on low until desired serving temperature.

Honey Beer Bread:

3 cups all purpose flour

2 tablespoon sugar

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons honey

1 bottle beer

4 tablespoons butter

Preheat to 350°F.  Grease 9″x5″x3″ loaf pan.  In medium bowl, whisk together flour. sugar, baking powder, salt.  Using wooden spoon, stir beer and honey into dry until just mixed.  Pour .5 melted butter into prepared loaf pan.  Spoon batter into pan.  Pour the other .5 on top of batter.  Bake 50-60 m.  Serve immediately.

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