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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one my husband and my favorite soups. Don't use dark beer, just a regular light colored one! Ingredients:
4 tbsp. butter |
1 large onion, chopped |
1 cup peeled, sliced carrot |
1 cup chopped celery |
2 cups diced red potatoes, skin on |
2 cups chicken broth |
1/2 cup flour |
2 cups milk |
3 cups grated white cheddar cheese |
1 tsp. dry mustard |
1/4 tsp. cayenne |
1/2 can beer (cook drinks the rest) |
Directions:
1. Melt the butter in a heavy large saucepan. Add the onion, carrot, celery and potatoes, and cook briefly. Pour in the chicken stock and simmer for 30 minutes. Mix the flour and milk together until smooth, then blend into the soup. Stir and cook until well blended. Add the cheese, mustard and cayenne. Stir until the cheese melts, then stir in the beer.
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