Beer Cheese Soup

• 4 1/2 cups fat-free, less-sodium chicken broth, divided
• 1 1/4 cups cubed peeled Yukon gold potato (about 10 ounces)
• Cooking spray
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 1 teaspoon minced garlic
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 2 1/2 cups 1% low-fat milk
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 (12-ounce) can beer
• Freshly ground black pepper (optional)

1. Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.
2. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.

chicken broth, gold potato, cooking spray, onion, celery, carrot, garlic, allpurpose flour, milk, cheddar cheese, cheddar cheese, dry mustard, worcestershire sauce, black pepper, salt, beer, freshly ground black pepper

Taken from www.myrecipes.com/recipe/beer-cheese-soup-2 (may not work)