Ingredients
Units Scale
- 1/2 medium onion (chopped finely)
- 2 large carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 clove garlic (minced)
- 1/3 cup all purpose flour
- 3 cups whole milk or half and half
- 2 1/2 cups chicken broth
- 12 oz beer
- 2 large potatoes (peeled and cubed)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 4 cups extra sharp cheddar cheese (shredded)
- 4 slices of bacon (cooked and crumbled)
Instructions
- In a dutch oven or large saucepan cook onion, carrots, celery, and garlic in butter over medium-low heat. Stirring occasionally. Cook until vegetables begin to soften, about 5 minutes.
- Reduce heat to low and sprinkle flour over vegetables. Cook, stirring occasionally for about 3 minutes. Add milk, broth, and beer in a stream, whisking as you add. Simmer, continuing to whisk occasionally, 5 minutes.
- Add cubed potatoes, Worcestershire sauce, mustard, salt, and pepper. Cook for 15 minutes.
- Add cheese about 1/4 cup at a time, stirring constantly. Cook until cheese is melted, 3 to 4 minutes (do not boil). Ladle into bowls and sprinkle with bacon.
- Cook Time: 50 minutes
- Category: Soup
- Cuisine: Main Dish