BEER CHEESE SOUP

By curly

Ingredients

• 4 1/2 4 1/2 cups fat-free, less-sodium chicken broth, divided
• 1 1/4 cups peeled Yukon gold potato (about 10 ounces)
• cooking spray
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 1 tsp minced garlic
• 1/2 cup all-purpose flour
• 2 1/2 cups 1% low-fat milk
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup shredded reduced-fat extrasharp cheddar cheese
• 1/4 tsp dry mustard
• 1/2 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 12-ounce can beer
• freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender to avoid spills. Blend until smooth. Set mixture aside.

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.

Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, remaining 2 ½ cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minutes or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper.