The taste of the beer is subtle, but it’s just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, use apple juice instead of beer.
—HOLLY LEWIS SWINK, CO
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 6 SERVINGS
1/4 cup butter, cubed
3/4 pound potatoes, peeled and chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped (about 1 1/2 cups)
2 medium carrots, sliced (about 1 cup)
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
3 cups chicken stock
3 cups shredded sharp cheddar cheese
2 cups 2% milk
1/2 cup beer or apple juice
1. In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir for 5-7 minutes or until onions are tender.
2. Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.