Cheddar Baked Potato Soup

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