Potato Cheddar and Ale Soup

• 1-1/2 pint carrots, peeled and diced
• 1-1/2 pint celery, trimmed and diced
• 3 oz. butter
• 3 qt. russet potatoes, peeled and sliced
• 3 tbsp. flour
• 1-1/2 tsp. fennel seed
• 3/4 tsp. black pepper
• 3 qt. chicken stock
• 1-1/2 cup Scottish ale
• 1-1/2 pint milk
• 1-1/2 lb. sharp Cheddar cheese, shredded

1. Saute carrots and celery in butter until tender.
2. Add potatoes, flour, fennel and pepper: saute 1-2 minutes.
3. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up.
4. Add ale and boil gently for 10 minutes.
5. Add milk: heat thoroughly.
6. Remove from heat and cool to 180F or lower.
7. Stir in cheese.
8. Adjust seasoning with salt.
9. Portion 12 oz.
10. into bowl.
11. Garnish with shredded cheese.
12. Serve with bread.

carrots, celery, butter, russet potatoes, flour, fennel seed, black pepper, chicken stock, scottish ale, milk, cheddar cheese

Taken from www.foodgeeks.com/recipes/12057 (may not work)