Recipe ~ Ram Copycat Beer Cheese Soup (Instant Pot, Slow Cooker, or Stovetop)

As always, if you just want the recipe, without the story behind it, click here.

 

October "officially" kicks off soup season, especially thick and hearty soups to ward off the fall chills, and since I've already posted my Oktoberfest Ale Potato Cheese Soup, which I've already made twice in the last couple weeks, I figured I'd post the one that was actually the impetuous for that one - My Ram Copycat Beer Cheese Soup. 

 

 This is a seasonal soup they serve, and it has changed somewhat over the years, from what I can glean on archived versions of their website, but this is the one that was my personal favourite, from sometime in the 2010s, that used their Buttface Amber Ale, and was chock full of rich, creamy cheeses, bacon, ham, celery, and carrots. 

I am sure that my version is not exactly the same as theirs. Their recipe is proprietary, and, unlike many restaurant recipes, theirs seem to remain pretty solidly locked down. That doesn't stop dedicated cooks who happen to be super-tasters/smellers from coming up with the closest thing possible, though, and what I came up with, after lots of research on the ingredients that I COULD confirm being in their recipe (one ingredient search at a time, and a very tedious process, but worth it!), was pretty damn close! Definitely close enough to skip the trip to the restaurant and have it at home most of the time. 

 

Whether you've had the pleasure of enjoying the Ram's beer cheese soup or not, I guarantee this is a delight for the taste-buds! The only problem is being too full when you still want to eat more of it. 

Ram Copycat Beer Cheese Soup

 

(Times based on Instant Pot Method. Other methods take longer)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6-8 servings

 

Ingredients: 

•     1/2 lb bacon, diced (ends and pieces or thick sliced is best)
•     1/2 lb ham, cubed, bite sized (can sub additional 1/2 lb bacon)
•     2 large white or yellow onions, chopped or sliced
•     2 Tbs minced garlic
•     1 Cup carrots, finely chopped
•     1 Cup celery, finely chopped
•     8 Tbs butter (1 stick)
•     1/4 tsp salt, or to taste
•     1/4 tsp cayenne
•     1/2 tsp+ fresh ground pepper medley, (or black pepper) - to taste
•     1/4 tsp ground nutmeg
•     1/2 Cup all-purpose flour
•     1 tsp dry mustard powder
•     12-24 oz Ram's Buttface Amber Ale, or another, similar amber ale (Like Alaskan)
•     2 Cups half-and-half
•     2 Tbs Worcestershire sauce
•     ~4-6 Cups chicken broth (bone broth is best, and you can make it for almost free!)
•     1 Tbs Dijon mustard
•     16 oz sharp cheddar cheese, shredded
•     8 oz Colby & Monterey jack cheese, shredded (can sub jack, mozzarella, Havarti, muenster, or white American)
•     4 oz cream cheese, cubed or sliced for even incorporation
•     8 oz sour cream or plain, Greek yogurt

Directions: 

• Heat a large pot or Dutch oven (Or skillet, for Slow Cooker) over med-high heat, or set the Instant Pot to "Sauté", add bacon, and cook until almost crisp. 
•     Add the butter to the pot.
•     When butter has mostly melted, add the ham, onion, carrots, and celery, and sauté for 5–7 minutes, or until the vegetables are softened.
•     Add the minced garlic, dry mustard, cayenne pepper, salt, pepper, and nutmeg and cook for 1 more minute until fragrant. 
•     Sprinkle the flour over the cooked vegetables, and stir constantly for 1–2 minutes to create a light roux. 
•     Slowly whisk in the ale, making sure to scrape up any browned bits from the bottom of the pot.
• If USING SLOW COOKER: Transfer contents of skillet to slow cooker, stir in all remaining ingredients except cheeses and sour cream/yogurt, and cook on high 4 hours or low 8 hours, stirring in cheeses and sour cream/yogurt in the last 20 minutes of cooking, and serve when it's all mixed in smoothly. Otherwise...
•  Stir in broth and Worcestershire sauce.   
• IF USING INSTANT POT: lock & seal lid, and cook on "Manual" or "Pressure Cook" for 4–5 minutes, with a natural release, and skip to the last step. Otherwise...
• Reduce heat to med-low and gradually stir in half & half, then simmer 10–15 minutes, until thickened slightly.
• Reduce the heat to low, add Dijon, and gradually stir in cheeses, stirring continuously until the cheese is completely melted and the soup is smooth.         
•  IF USING INSTANT POT: After quick release, open lid, add half & half, Dijon, and gradually stir in cheeses and sour cream/yogurt, stirring continuously until the cheese is completely melted and the soup is smooth.

• Garnish With:
  

  •     Crispy bacon bits
  •     Shredded cheese(s)
  •     Chopped green onions (scallions) 
  •     Parsley
  •     Popped popcorn (apparently, that is a thing)
  •     Whatever else sounds good! 

Notes: 

• Do not let the soup boil after adding the cheese! It will separate and the texture will be grainy/curdled.

Recipe ~ Easy Tomato Basil Bisque (from canned soup!)

As always, if you just want the recipe, without the story behind it, click here.

This is a way to super elevate canned soup into something that looks, smells, and tastes like gourmet fare, but takes almost the same amount of time as just heating it up without the additions. Why would you ever want to settle for less again!?

You probably have most of the  ingredients on hand already, especially considering there are plenty of substitutions, and most of it can come from cans, the freezer, your garden, or...

The real deal is usually made with stock, milk, and heavy cream, but half and half is more commonly on hand, is half milk and half cream, and there is already stock in the canned soup. You can also mess around with whatever you have on hand. If you have cream, great! Use half of that and half milk.. or more cream if you have skim milk. Just remember that the more fat in the milk parts, the more rich and creamy it will be.

Before pureed butternut squash in a can was more common, I just used the baby food version if I didn't have frozen cubes of home made on hand. Canned pumpkin (pure pumpkin, NOT the pie mix!) or, as a last resort, canned carrots, smushed up or whirled in the blender/food processor work too. 

I use fresh basil from my garden now, but I used to use dried from the store, and it was still great! You just add it in a little earlier to give it time to soften up and meld well with everything. 

One thing you do NOT want to substitute is the butter! Use REAL butter! If you don't want to or can't use real butter, it's better to simply omit it all together, rather than ruin it with margarine or spread. It will still taste good, just not quite as decadent. If you substitute some kind of vegetable oil spread or margarine, it won't mix in properly, and will leave an unpleasant film on the roof of your mouth.

This goes great with grilled cheese sandwiches, especially extra sharp cheddar on fresh, home baked sourdough pugliese (recipe forthcoming soonish), but any good grilled cheese complements it well!

Easy Tomato Basil Bisque

Equipment: 

• Medium large saucepan
• Whisk
• Measuring stuff 
• Large spoon for stirring
  

Ingredients: 

•  2 cans (10.75oz) condensed tomato soup
•  2 soup cans half & half*
• 1 can (14.5oz) diced, sliced, or stewed tomatoes*
•  1/2 Cup pureed, cooked butternut squash*
  
•  About 1/4 Cup fresh basil, roughly chopped, not packed (or 2 Tbs dried)
•  1+ tsp freshly ground black pepper/pepper medley (to taste)
•  1/2 stick real butter, cold*

Directions:

•  Empty cans of soup into pan and whisk until smooth.
• Slowly whisk in half and half until it is all fully incorporated.*
• Place pan on medium low heat.
  
• Stir in tomatoes and squash.
• If using dried basil, add it in now.
  
• Continue to heat on medium low, stirring frequently and scraping the bottom of the pan to avoid sticking. 
• DO NOT allow soup to come to a simmer or boil! This will separate the dairy.
• Once soup is just below simmering, add fresh basil and keep on heat for another 2-3 minutes
• Remove from heat and add butter, stirring until fully melted and incorporated. 
• Serve hot and enjoy!

*Notes:

• Half and half can be substituted with  a 12 oz. can of evaporated milk + the rest of the second soup can water, or one can fresh milk and  one can heavy cream. You can just use milk, but it won't be as rich and creamy.
  
•  Adding the dairy slowly, whilst constantly whisking helps keep lumps from forming.
• Italian Style tomatoes are ideal, but any canned tomatoes will be good.
  
• Butternut squash can be substituted with pumpkin, other similar squash, or carrots. Butternut is best, but any of these will provide a version of the warm, almost toasted nutty depth of flavour the butternut brings.
  
•  DO NOT use butter substitute. If you don't have/can't use real butter, just omit it.  

Recipe ~ Phukifino Soup

As always, if you just want the recipe, without the story behind it, click here, or check out the AllRecipes Link. And if you make it (or someone else makes it and you eat it), PLEASE leave a review there too!

This is a surprisingly inexpensive, quick, and super simple recipe for something so hearty and satisfying! 
It's got a bit of a kick, but that can be easily toned town or (if you must) eliminated.

 This was invented by my former owner, Owl, sometime in the mid 2000s. It is another of those things that was the result of some imagination, combined with being poor and needing to feed everyone with what was on hand. So, as usual, he started pulling out things we had on hand, and went from there. 
When my youngest child asked what he was making for supper, he laughed and said, "Fuck if I know!", and then, immediately followed it up with, "Soup!" So, from then on, it became known as, "Fuck if I Know Soup". Because it was SO good that it needed to be made again and again.

I have since tweaked the recipe a bit, to my own tastes, and renamed it slightly, partly so it is AllRecipes safe, and, of course, because I love plays on words and the way it kinda looks like maybe some non-English word, if you're not paying attention. 
It's perfect as a side dish or as a meal on its own.

Phukifino Soup

Equipment: Large pot, Dutch oven, or Instant Pot


Ingredients: 

• 2 Tbs butter/olive oil/some kind of fat
• 2-4 med onions onion, chopped or sliced
• 1/2 - 1 lb smoked sausages cut into disks about 1/4 inch thick
• 1-5 drops Dave's Insanity Sauce (or private reserve, or other preferred hot sauce, but I really like the smoky taste of Dave's) to taste
• 2 Tbs Rum extract
• 1 Cup dry orzo
• 2 Tbs each chicken and beef bouillon/base OR substitute meat/veg/bone broth for water
• About 8-12 cups water (Or fill IP to max line)
• 1/2 lb sour cream (more or less to taste)
• 12 oz or so shredded cheese (I prefer sharp cheddar, but any kind/s should be good)

Directions: 

1. Sauté onions in butter until they start to turn transparent.
2. Add sausage and continue sautéing a few minutes longer, until the sausages are just heated up.
3. Stir in orzo, bouillon, rum extract, and Dave's, and keep stirring mixture until sausages are nicely browned.
4. Add water (or broth), bring to a boil, then reduce to simmer until pasta is almost done. (OR set Instant Pot to high pressure for 1 minute with natural release, or 3 minutes with quick release)
5. Add sour cream and sprinkle in cheese, stirring soup constantly until smoothly and evenly distributed.
6. Remove pot from heat and serve

As always, if you just want the recipe, without the story behind it, click here.

I love this time of year, when the oppressive heat of summer has faded into crisp mornings, with the scent of dry and mulching leaves and a hint of wood smoke carried on the brisk, autumn breezes. 
It's the perfect time for hearty soups and fresh, whole grain breads to warm body and soul on these chilly nights! 

So, the other day, we got a bunch of extra potatoes from my daughter, and I had this Black Butte Porter that I'd been wanting to use in my Ram copycat beer cheese soup, but I didn't have any bacon or ham thawed. What I did have thawed though, was a pack of German sausages. Then I realised, "Hey! It's October! I should make an Oktoberfest soup thing!"  And thus was born this recipe. It turned out absolutely delicious, filling, and perfect with a nice, crusty bread. Round it out with a nice, dark greens salad and you've got a spread worthy of any table!

 

Oktoberfest Ale Potato Cheese Soup

Yield: approx 6 quarts

 

Ingredients: 

 • 3 Tbs olive oil
• 2-4 cloves minced garlic
• 2 med/lg onions, chopped or sliced
• 1 cup shredded or finely chopped red cabbage
• 1 lb German (or other) smoked sausages cut into disks about 1/4" thick
• About 1/4 lb baby carrots or chopped/sliced regular carrots
• 1 tsp sea salt (more or less to taste)
• 2-3 tsp freshly ground black pepper or pepper medley (more or less to taste)
• 1 Tbs smoked paprika 
• 1tsp mustard powder
• 6 or so cups bone broth (or filtered water +2 heaping Tbs each chicken and beef broth base)
• 8 or so medium sized potatoes (any variety/ies) - sliced or chopped into bite sized pieces 
• A pint or 2 of your favourite dark ale, porter, or stout (Try a pumpkin stout!!)
• 1-2 Cups shredded, sharp cheddar
• 1/2 - 1 lb sour cream or plain, Greek yogurt      

 

Directions: 

1. In a 6qt or larger pot, sauté onion, cabbage, and garlic in the oil until onions start to turn transparent
2. Add sausage and continue sautéing a few minutes longer, until the sausages are slightly seared.
3. Add carrots, spices, and broth base (if using) and sauté a few minutes more (keep stirring - be sure to scrape bottom of pot regularly).
4. Add potatoes, ale, and enough water/broth to reach just below the fill line/top of pot and give a good stir. (If using Instant pot, lock lid on with valve set to pressure and set it for 13 minutes on manual - let pressure release naturally for at least 10 minutes or so - then ok to manually release. Skip steps 5 & 6).
5. Bring to a boil, stirring occasionally.
6. Reduce heat to low and simmer until potatoes and carrots are tender.
7. Add cheese and sour cream/yogurt and stir in until smoothly combined.
8. Enjoy!  

This hearty, fall garden soup gets its lovely, golden colour from the carrots. 

I prefer to use all organic produce, and think it tastes better, though it isn't required.

I make it in the Instant Pot, however, I've included instructions for other methods as well.

For an easy to print version, click here to be taken to this recipe on All Recipes, and, if you like it (or even if you don't), please leave a review!

Potato Carrot Soup with Leeks and Kale 

 

Yield: approx 6 quarts

 
Ingredients:

• 8 - 10 medium sized potatoes (or equivalent - any variety/ies) - chopped into bite sized pieces
• 2-3 leeks - thickly sliced
• 1 good sized bunch of kale
• 1-2 large carrots with greens
• 1/4 lb bacon, chopped small
• 1-2 Cups shredded, sharp cheddar
• 1/4 - 1/2 Cup sour cream
• Sea salt to taste
• Freshly ground black pepper or pepper medley to taste
• Several healthy shakes Hungarian paprika (or the regular stuff, if you must)
• Enough Beef/chicken/vegetable broth to reach max fill line/almost top of pot (home made vegetable/bone broth is ideal!)

• 1/8 tsp nutmeg 

Directions:

• Cook bacon in large Dutch oven or soup/stock pot/Instant pot (on sauté setting) until nearly crisped, stirring regularly.

• While bacon is cooking, cut the greens off the carrots and stalks off the kale. Set aside tender greens. Chop/slice carrots and kale stalks and add to sauté when bacon is almost crisp, then thickly slice leeks and toss them in. Keep stirring, and be sure to scrape bottom of pot regularly!

• Add kale, carrot greens, and spices and sauté briefly (stir/scrape more).

• Add potatoes and broth and give a good stir.(If using Instant pot, lock lid on with valve set to pressure and set it for 13 minutes on manual - let pressure release naturally for at least 10 minutes or so - then ok to manually release. Skip steps 5 & 6).

• Bring to a boil, stirring occasionally.

• Reduce heat to low and simmer until potatoes and carrots are tender.

• Add cheese and sour cream and stir in well.

• Serve garnished with carrot leaves.

Notes:
• I like to double the bacon and vegetable sauté amounts, and scoop out half the mixture to freeze for another batch (or other soup/stew) before adding the potatoes and broth

• If you prefer a vegetarian/vegan version, omit the bacon and sauté the veggies in your oil of choice.
• Feel free to add other veggies, meats, spices, etc to personalise the dish!

Delicious, Nutritious, Hearty Bone Broth/stock for Free

This weeks thrifty food tip is how to make your own bone broth, absolutely free.

(I'm cheating here, and using lots of the wording from my vegetable broth post, so if it looks familiar, that'll be why!)

You can buy chicken or beef broth in cans, cartons, or powder at the store, but not only is it pretty expensive, even for the cheap stuff, but it is also usually full of preservatives and artificial flavours and colours and very high in sodium to boot. 

Instead, why not just make your own?

You'll need gallon freezer bags, a freezer, some cheesecloth  (optional, but makes things much easier) or a wok skimmer or strainer, and a crock pot/slow cooker, rice cooker, Instant Pot, stock pot, or other large pot for simmering or pressure cooker, and a marker. 

Every time you have bones left from cooking (or bringing home a roasted chicken), save them. You can even ask for take away bags/boxes to save bones from when you eat out, if you like. After all, you DID pay for everything on your plate!

Put them in all in labelled freezer bags and keep them in your freezer (if you have a deep freezer, better still!)
I have some separate bags for chicken, turkey, beef, pork, etc, some for general poultry, some specifically for smoked meats. You can separate them however you like.
When a bag gets full, time to make your broth (or start a new bag and make the broth later.. whichever). 

• Line your pot with the cheesecloth, if using and dump all the bones in. 
• Fill to the top with water. 
• Add any additional salt or seasoning, if desired.
• Turn the crock pot on low and let it go for 8-16 hours. 
  •  If you're using a rice cooker, turn it to the "cook" setting until it starts boiling, then leave it on warm for the same amount of time. Check water level periodically and add as needed.
  • If using the stove, bring to a boil and then simmer on lowest possible setting for 3-5 hours, at least. Check water level periodically and add as needed.
  • If you're using the Instant Pot/pressure cooker, set it to manual/pressure for 90-120 minutes and let it do a natural release.
• When it tastes like broth, turn off the heat and let it cool enough to handle. 
• Pull up the cheesecloth and squeeze out all the liquid you can into the pot, or skim solids out with a wok skimmer or strainer. (The bones and scraps can then be composted or added to animal feed. Just make absolutely sure the bones are soft enough to easily crush with your fingers before giving to animals)

That's it!

Once it's done, you can use it right away, or you can freeze or can it. For freezing, I suggest using a rinsed out, cardboard milk carton, freezer bags, reditainers, or, if you want more measuring control when you use it, ice cube trays.

A day in the Life of a "Make Ahead Cook"

0800

 The beets and rhubarb have dried from their washing on the counter overnight. I'm roasting them with carrots, shallots, a pear, goat cheese, and walnuts for supper this eve. This recipe, (without the fennel - cause I don't have any right now)

I've done my morning blood sugar testing and  taken my insulin. Now for coffee and a brief bit of socialising in a chat room over breakfast. (A very nice fruit and cheese plate)

Am I officially a "foodie"?

Someone mentions craving pho, and that sounds delish, so, I decide it would be a great idea to make up a pot!

Off to the freezer to see if I've got enough soup bones and such to make a good broth. I do, so I get to work. The bones are saved from previous meals. Smoked pork, chops,  beef roast,  steaks, etc. I also save veggie bits - celery ends, onion and garlic tops and skins, bell pepper stems and seeds, leaves or stalks that aren't good enough for using in a regular meal, etc. They will all have a second "life" in making a wonderfully flavourful bone and vegetable broth.

 First, to sauté the garlic, ginger, anise, cardamom, and veggie ends and pieces for the broth. I would normally put the fish sauce in now too, only, since I'm cooking the beets above it, and don't want that flavour added to the beets, I'll wait to do that.

  Next, since I like to pre cook the beets some in the Instant pot and peel them after, I go ahead and put them on the steamer insert on top of the veggies, and add enough water to soften them up. This will add a nice flavour to the broth, I think. I've used the beet water as a base for bone broth and soups plenty of times before. Never tried it for pho. Not precisely traditional. It should be interesting though.

In the meantime, I cut up the rhubarb and shallots, set them aside for later, and go back to some other household tasks.

 Once the beets are done, it's time to take them out to let them cool...

... Then toss the bones, salt, and fish sauce in the pot, along with the drippings from last night's beef roast.

 

 90 minutes, plus natural pressure release time in the Instant pot produces the same, delicious broth which used to take 4-12 hours simmering on the stove! It's a wonderful improvement!! No stirring, no monitoring. I just "set it and forget it" and come back to it later in the day.


That's about the time I decide that this would make a great blog entry, to give an idea of how this "make ahead" cooking can work, even if you're not willing or able to devote a full day or three every month to making an entire month's worth of meals to freeze ahead. This is a few meal's worth in almost the same amount of time it would take to make just one meal!

Fast forward to the afternoon. Lunch was a couple hours ago. (roast beef sandwiches from lst night's roast on fresh baked, rustic bread. OH yeah!)

 The beets are cooled and I'm taking a break from other duties, so I toss the rhubarb and shallots in olive oil and honey (even with the sweetness of the pears, the rhubarb needs a bit of honey to "tame" it.),

 

 I pop that in the oven for a bit whilst peeling and slicing the beets, and coring and slicing the pear.




Of course, I save the beet ends and skin too - they're going in the dog food! (more on that later).

Back to other things as I wait 'til time to add the rest of the ingredients to the roasting pan. I've got some more produce from my weekly Terra Organics delivery to sort, wash, and put away, and a couple recipes to type out before I forget what went into them.

It's getting on toward evening now.
Next up: add the beets, pear, nuts, and goat cheese to the shallots and rhubarb, toss it a bit, and back in the oven for its final stretch. This gives me just enough time before supper's ready to strain and decant the pho broth into the broth jug for another day or few (it's a lot of broth!)
Then I put the bones and scraps back into the pot, along with the beet skins and ends with more water and some rice and oats for some tasty, home made dog food in the coming days.

Now, the food is ready and that's good, cause all these amazing smells have been driving me insane ALL day.

Roasted Rhubarb & Beets with Goat Cheese & Walnuts

YUM!

Vegetable broth for free!

This weeks thrifty food tip is how to make your own vegetable broth, absolutely free.

You can buy vegetable broth in cans, cartons, or powder at the store, but not only is it pretty expensive, even for the cheapo stuff, but it is also usually full of preservatives and artificial flavours and colours and very high in sodium to boot. 

Instead, why not just make your own?

You'll need a gallon freezer bag, a freezer, some cheesecloth
 (optional, but makes things much easier) or a wok skimmer and a crock pot/slow cooker, rice cooker, Instant Pot, stock pot, or other large pot for simmering or pressure cooker, and a marker. 

Every time you make a salad, trim veggies for dinner, slice onions, etc, there are some bits, like ends, stems, peels, and such that usually get thrown out. 

All you have to do is start saving those bits in a freezer bag kept in your freezer. Green onion caps, onion skins, celery and cucumber ends, tomato cores and stems, bell pepper seeds, stems and the white "pulpy" bits, artichoke stems, green bean ends, carrot peelings... You name it! Toss it all in the bag. When it gets full, time to make your vegetable stock (or start a new bag and make the stock later.. whichever). 

• Line your pot with the cheesecloth, if using and dump all the trimmings in. 
• Fill to the top with water. 
• Add any additional salt or seasoning, if desired.
• Turn the crock pot on low and let it go for 8-16 hours. 
  •  If you're using a rice cooker, turn it to the "cook" setting until it starts boiling, then leave it on warm for the same amount of time. Check water level periodically and add as needed.
  • If using the stove, bring to a boil and then simmer on lowest possible setting for 3-5 hours, at least. Check water level periodically and add as needed.
  • If you're using the Instant Pot/pressure cooker, set it to manual/pressure for 90-120 minutes and let it do a natural release.
• When it tastes like broth, turn off the heat and let it cool enough to handle. 
• Pull up the cheesecloth and squeeze out all the liquid you can into the pot, or skim solids out with a wok skimmer or strainer. (The veggies can then be composted or added to animal feed. Just take out any bits that are still too tough, like tomato stems, and beware of giving dogs onion, as they can be toxic to some dogs)

That's it!

Once it's done, you can use it right away, or you can freeze or can it. For freezing, I suggest using a rinsed out, cardboard milk carton, freezer bags,reditainers, or, if you want more measuring control when you use it, ice cube trays.