Wisconsin Beer-Cheese Soup

By jonil

Per serving:
208 calories
7 g protein
16 g fat
11 g carbohydrate
751 mg sodium
36 mg cholesterol

Prep 15 minutes
Cook 15 minutes

Ingredients

• 3 Tbls olive oil
• 1/2 cup chopped onion
• 1 sm carrot, chopped
• 1 rib celery, finely chopped
• 1/4 cup all purpose flour
• 1 # baking potatoes, peeled and cubed
• 6 cups chicken broth
• 1 bottle (12 oz) beer
• 1/2 cup heavy cream
• 1 Tbls Dijon mustard
• 1/2 tsp salt
• 1/2 tsp hot-pepper sauce
• 1/4 tsp Worcestershire sauce
• 2 cups shredded extra-sharp cheddar cheese

Preparation

Step 1

1) Heat oil in a Dutch oven over fmed heat.
Add onion, carrot and celery; cook until very tender, about 10 minutes.
Stir in flour; cook 1 minute.
Add potatoes, broth and beer.
Bring to boiling; cook 10-15 minutes or until potatoes are tender.

2) Combine cream, mustard, salt, hop-pepper sauce and Worcestershire sauce in a small bowl.
Stir into soup.
Remove from heat.
Add cheese, stirring until melted and smooth.
Transfer 2 cups of soup to a food processor.
Puree and return to pot.
Serve imediately.