Ingredients
- 4-1/2 cups fat-free, less-sodium chicken broth, divided
- 1-1/4 cups cubed peeled Yukon gold potato (~10oz)
- 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 (about 2-1/4 oz)
- 2-1/2 cups 1% low-fat milk
- 3/4 cup (3oz) shredded sharp cheddar cheese
- 1/2 cup (2oz) shredded reduced-fat extrasharp cheddar cheese
- 1/2 tsp dry mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 (12oz) 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 lid (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 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 2-1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated.
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