Cheddar Cheese & Beer Soup

The subtle taste of the beer is just enough to complement the cheese in this rich soup. If you want a slightly sweeter version, use apple juice instead of beer.

—Holly Lewis, Swink, CO

Prep: 15 min. • Cook: 25 min. • Makes: 6 servings

• ¼ cup butter, cubed
• ¾ lb. potatoes, peeled and chopped (about 2 cups)
• 4 celery ribs, chopped (about 2 cups)
• 2 medium onions, chopped (about 1 ½ cups)
• 2 medium carrots, sliced (about 1 cup)
• ½ cup all-purpose flour
• 1 ½ tsp. salt
• 1 tsp. ground mustard
• ⅛ tsp. cayenne pepper
• 3 cups chicken stock
• 3 cups shredded sharp cheddar cheese
• 2 cups 2% milk
• ½ cup beer or apple juice

1. 1. In a 6-qt. stockpot, heat butter over medium-high heat. Add the potatoes, celery, onions and carrots; cook and stir for 5-7 minutes or until onions are tender.
2. 2. Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

1 ½ cups: 452 cal., 29g fat (17g sat. fat), 84mg chol., 1346mg sod., 28g carb. (9g sugars, 3g fiber), 21g pro.