Three-Cheese Beer Cheese Soup

Serves 10
None Specified

1/4 cup unsalted butter

1/2 cup finely grated carrot

1/2 cup finely chopped onion

1/4 cup thinly sliced green onion

2 cloves garlic, minced

1/2 cup flour

1/2 tsp. dry mustard

5 cups chicken broth

1 1/2 cups beer

1 cup heavy cream

3 cups Alexia Italian Sauté frozen potatoes, thawed, seasoning packet removed

1 1/2 cups (about 6 oz.) shredded sharp Cheddar cheese

1 1/4 cups (about 5 oz.) shredded white Cheddar cheese

1/2 lb. bacon, cooked crisp, drained and crumbled

1/3 cup grated Parmesan cheese

1/2 tsp. hot sauce

1/2 tsp. Worcestershire sauce

- kosher salt and coarse ground black pepper, to taste


In a large saucepan over medium heat, melt butter; cook carrots, onion, green onion and garlic until softened, (about 10 min.). Whisk in flour and mustard; cook 1 min. Pour in broth, beer, cream and potatoes. Bring soup to a boil; reduce to simmer. Gradually add Cheddar cheeses, stirring until melted. Stir in bacon, Parmesan, hot sauce and Worcestershire; season to taste and serve immediately.