Soup on Sunday: Beer Cheddar Soup

I have been making this soup for years and it always gets rave reviews. This also happens to be my son's favorite soup. In fact, I am making it for him today. This soup is NOT low fat, BUT it is delicious! Enjoy.

2 tablespoons unsalted butter
2 yellow onions, finely chopped
1 stalk celery, finely chopped
2 small carrots, finely chopped
4 - 6 small potatoes, diced
1 clove garlic, minced
12 ounces dark beer
1/2 cup all-purpose flour
1 quart vegetable stock
1 quart milk
I pound grated sharp Cheddar
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper

Melt the butter in a large saucepan over low heat. Add the onion and garlic. Cook until softened, 5 minutes. Add celery, carrots and potatoes cook 15 - 20 minutes. Increase heat to moderate, add beer and simmer until almost evaporated.

Stirring constantly, add the flour and salt cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until smooth . Keep stirring, slowly add the milk. Bring to low boil and reduce heat, simmer about 5 minutes. Add the Cheddar and pepper, whisking constantly until smooth.

Ladle the soup into individual bowls and top with additional grated Cheddar and baguette slices.