Potato Beer Cheese Soup

Lunch

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe.

Average Rating: 4.5

TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).

2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

1. Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through.
2. Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.