When I made a batch of potato, beer, and cheese soup so that I could take photos for my Twice as Tasty column for the Flathead Beacon, I immediately knew I’d have to write about my favorite potato varieties: The photos showed the rosy tone imparted by throwing a couple of my favorite red-fleshed potatoes into the pot.

Ever since we started growing them, we’ve been fans of Terra Rosa potatoes for their prolific plants, creamy flesh, and long storage life, with their pure red coloring inside and out a fun bonus to growing and eating them. They look so pretty alongside white-, yellow-, and purple-fleshed varieties when chopped into a potato salad or breakfast hash. But expect their bright color to also shine through in homemade gnocchi, mashers, and this week’s beer and cheese chowder recipe.

Learn more about choosing potatoes for various dishes and get the complete recipe for Beer-Infused Potato Chowder in my column.

Make it, share it.
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Twice as Tasty

This filling chowder, loaded with potatoes, cheese, and beer, is just one of the many soup recipes I’ve shared in my column. Here are just a few of the others; the blog posts related to them include bonus tips and tricks for making the recipes and other meal ideas. You can find more soup variations in the recipe index.

• Corn and Potato Chowder
• Fresh Broccoli and Cheddar Soup
• 30-Minute Tomato Soup
• Roasted and Curried Squash Soup
• Mason Jar Gifts: Mixed-Bean Soup

You can also learn about making homemade soup stocks in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.