Cheddar Cheese & Beer Soup

Name: Cheddar Cheese & Beer Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 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

The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. —Holly Lewis, Swink, Colorado

Ingredients

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

Directions

In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender.
Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.