Cheddar Cheese & Beer Soup

• 1/4 cup butter, cubed
• 3/4 pound potatoes, peeled and chopped (about 2 cups)
• 4 celery ribs, chopped (about 2 cups)
• 2 medium onions, chopped (about 1-1/2 cups)
• 2 medium carrots, sliced (about 1 cup)
• 1/2 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 3 cups chicken stock
• 3 cups shredded sharp cheddar cheese
• 2 cups 2% milk
• 1/2 cup beer or apple juice

1. In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender.
2. Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

butter, potatoes, celery, onions, carrots, allpurpose, salt, ground mustard, cayenne pepper, chicken stock, cheddar cheese, milk, apple juice

Taken from www.tasteofhome.com/recipes/cheddar-cheese-beer-soup/ (may not work)