Beer and Cheese Soup

1 bunch of green onions
1 Tbsp olive oil
3/4 cup bottled roasted red sweet peppers, drained
3/4 cup pale lager or nonalcoholic beer
2 cups refrigerated shredded hash brow npotatoes
2 cups milk
8 oz American Cheese, shredded
1/4 tsp paprika (plus additional for sprinkling)

1. Slice green onions, separating white and green parts. In dutch oven over medium heat cook white portion of green onions in 1 Tbs hot oil until tender
2. In blender combine red peppers, cooked onion, beer, and 1 cup potatoes; process until smooth. Return to pot. Bring to boiling. Reduce heat. Simmer, uncovered 5 min.
3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)
4. In skillet cook remaining potatoes inremaining hot oil over medium-high heat, 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with paprika.
5. Top with potatoes, onion tops, and paprika

From Better Homes and Gardens, October 2009