Cheddar Baked Potato Soup

My husband's genie powers win again. I swear I'm going to end up loving all the foods I hate. I just hope he doesn't try chow mein next - ick! I am now a partial beer lover. If beer is cooked into my food, I will devour it like a crazy ravenous person.

This soup was no exception. It was all the goodness of a regular, run-of-the-mill potato soup with beer and cheese to make it this extraordinarily delicious soup that is not your typical potato soup!

(Print)
What you need:

• 6 Tbsp. butter
• 1/2 lb. bacon, chopped
• 1 onion, chopped
• 3 carrots, diced
• 3 stalks celery, diced
• 2 Tbsp. minced garlic
• 1/4 cup flour
• Salt and pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 12 oz. beer
• 4 lb. potatoes, cut into large bite-size pieces
• 1 cup sharp white cheddar
• 1 cup extra sharp cheddar
• 1 Tbsp. hot sauce
• 1 Tbsp. Worcestershire sauce

Directions:

1. In a Dutch oven, cook bacon in butter.
2. Add onion, carrots, celery, and garlic. Cook for 5 minutes.
3. Add flour and salt and pepper. Cook for 1 to 2 minutes.
4. Add chicken broth and whisk in heavy cream, milk, and beer.
5. Add potatoes and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes.
6. Add 1/2 cup cheese at a time and stir until melted.
7. Stir in hot sauce and Worcestershire.

Recipe from The Spiffy Cookie

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