Wisconsin Cheese and Beer Soup From the kitchen of Barb Schubin

• 3 Tbsp. olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1 lb. baking potatoes, peeled and cubed
• 6 cups chicken broth
• 1 bottle beer (12 oz)
• 1/2 cup heavy cream
• 1 Tbsp. Dijon-style mustard
• 1/2 tsp. salt
• 1/2 tsp. hot-pepper sauce
• 1/4 tsp. Worcestershire sauce
• 2 cups Shredded sharp cheddar cheese

Heat oil in large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes. Stir in flour; cook 1 minute. Add potatoes, broth and beer. Bring to boiling; cook 10 to 15 minutes or until potatoes are tender.

Combine heavy cream, mustard, salt, hot-pepper sauce and Worcestershire sauce in small bowl. Stir into soup. Remove from heat. Add cheese, stirring until cheese is melted and smooth.

Remove 2 cups of soup and solids to blender or food processor and puree. Stir back into soup. Serve immediately.