Tillamook Cheddar and Beer Soup

• 1 tablespoon unsalted butter
• 1 yellow onion, thinly sliced
• 2 celery stalks with leaves, thinly sliced
• 1 large russet potato, peeled, cut into 1-inch cubes
• 6 cups chicken stock (page 91)
• 1 cup full-bodied beer
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 pound sharp cheddar cheese, grated
• 1/4 cup chopped fresh chives, for garnish
• 1/4 cup creme fraiche or sour cream, for garnish (optional)

1. Place a large saute pan over medium-high heat and add the butter.
2. Add the onion and saute for about 10 minutes, until lightly browned.
3. Transfer the onion to the slow cooker and add the celery, potato, stock, and beer.
4. Cover and cook on low for 6 to 8 hours, until the vegetables are tender.
5. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
6. Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy.
7. Add the cheese and stir until melted.
8. Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of creme fraiche if desired.

unsalted butter, yellow onion, celery, russet potato, chicken stock, fullbodied beer, tabasco sauce, dry mustard, worcestershire sauce, cheddar cheese, fresh chives, creme fraiche

Taken from www.epicurious.com/recipes/food/views/tillamook-cheddar-and-beer-soup-380236 (may not work)