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