Wisconsin Cheese and Beer Soup

Yield: 6 hearty servings

Ingredients

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1 pound baking potatoes, peeled and cubed
• 6 cups chicken broth
• 1 (12 ounce) bottle beer
• 1/2 cup heavy cream
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon Worcestershire sauce
• 2 cups shredded extra-sharp Cheddar cheese

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes.
2. Stir in flour; cook 1 minute.
3. Add potato, broth and beer. Bring to boiling; cook for 10 to 15 minutes or until potatoes are tender.
4. Combine heavy cream, mustard, salt, hot pepper sauce and Worcestershire sauce in a small bowl. Stir into soup. Remove from heat.
5. Add cheese, stirring until cheese is melted and smooth.
6. Remove 2 cups of soup and solids to blender or food processor. Pureé.
7. Stir back into soup.
8. Serve immediately.