Beer Cheese Soup

• 1/2 cups Butter
• 1/2 cups Chopped Celery
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Carrot
• 1 cup Cubed Potato
• 2 cups Water
• 2 Tablespoons Worcestershire Sauce
• 15 ounces, fluid Chicken Broth
• 2 teaspoons Chicken Bouillon
• 1/2 cups Flour
• 4 cups Milk, Divided
• 1 can (10.75 Oz. Can) Campbell's Cheddar Cheese Soup
• 2 cups Shredded Cheddar Cheese
• 1 cup Beer Of Choice
• Seasoned Salt, To Taste

1. In a Dutch oven, combine the butter, celery, onion, carrot, potato, water, Worcestershire sauce, chicken broth and bouillon. Simmer until vegetables are about halfway done. Remove vegetables from stock, and puree in a food processor, or use an immersion blender in the pot. Return the puree back to the stock. Whisk flour into half of the milk, and add to the pot. Add remaining ingredients, and stir well to combine. Stir and simmer, uncovered, over low heat for about 30 minutes. Before serving, season with seasoned salt.

butter, celery, onion, carrot, water, worcestershire sauce, chicken broth, chicken bouillon, flour, milk, campbells, cheddar cheese, choice, salt

Taken from tastykitchen.com/recipes/soups/beer-cheese-soup-2/ (may not work)