This is a rich Irish soup, made with filling potatoes, a light ale, and plenty of sharp Cheddar cheese.
This recipe is courtesy of How Sweet Eats.
Heat a large pot over medium heat, and add the olive oil and butter. Stir in the onion, garlic, salt, and pepper. Cook, stirring often, until the onions are soft and just beginning to caramelize, about 10-15 minutes.
Add in the potatoes, stock, and ale. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer until the potatoes are tender, about 20 minutes. Turn off the heat.
Blend the soup until smooth.
Return the soup to the heat, and slowly stir in the grated cheese, one handful at a time, until it has all melted. Taste and season as desired.
Serve the soup with a splash of cream, a few basil leaves, a sprinkling of cheese, and a pinch of red pepper flakes on top.