Wisconsin cheese and beer soup recipe

Recipe ingredients

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1 pound baking potatoes, peeled and cubed
• 6 cups chicken broth
• 1 (12 ounce) bottle beer
• 1/2 cup heavy cream
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon Worcestershire sauce
• 2 cups shredded extra-sharp Cheddar cheese

Recipe method

• Heat oil in large saucepan over medium heat.
• Add onion, carrot and celery; cook until very tender, about 10 minutes.
• Stir in flour. Cook 1 minute.
• Add potato, broth and beer.
• Bring to boil. Cook 10 to 15 minutes or until potatoes are tender.
• Combine heavy cream, mustard, salt, hot pepper sauce and Worcestershire sauce in small bowl.
• Stir into soup. Remove from heat.
• Add cheese, stirring until cheese is melted and smooth.
• Remove 2 cups of soup and solids to blender or food processor. Puree.
• Stir back into soup.
• Serve immediately.

Other soup recipes:

• Zucchini bisque recipe
• African gumbo recipe
• Apache acorn soup recipe
• Appledore soup recipe
• Artichoke soup recipe

Wisconsin cheese and beer soup recipe