Potato Soup

• 2 cups Onions, Diced
• 1 head Garlic, Minced
• 1 cup Celery, Chopped
• 1/2 cups Carrots, Chopped
• 1 bottle Beer, Use Something That You Would Drink
• 3 cups Potatoes, Diced
• 2 Tablespoons Worcestershire Sauce
• 1-1/2 teaspoon Ground Coriander
• 1 teaspoon Nutmeg
• 1/4 teaspoons Cayenne Pepper
• 1 bunch Parsley, Chopped
• 4 cups Broth/stock, You Can Use Any Kind You Like, Just Make Sure That You Have Enough To Cover The Ingredients
• 2 cups Milk
• 1 cup Cheddar Cheese, Shredded

1. Saute onions and garlic until they are translucent and sweet.
2. Add the celery and carrots, and continue sauteing for another 5-10 minutes.
3. Add the beer, potatoes, seasonings, 1/2 the parsley, and then add the broth until everything is just covered.
4. Bring to a boil and then simmer on low for about 45 minutes.
5. Add the rest of the ingredients and then blend. I used an immersion blender, which leaves the soup a tiny bit lumpy, and that's what I wanted. A regular blender will probably make it totally smooth. You can blend as much or as little as you want, or not blend at all.
6. At this point you should taste the soup to see if it needs any more salt, pepper, or anything else.
7. Simmer for another 15-20 minutes

onions, garlic, celery, carrots, would, potatoes, worcestershire sauce, ground coriander, nutmeg, ubc, parsley, stock, milk, cheddar cheese

Taken from tastykitchen.com/recipes/soups/potato-soup/ (may not work)