Cheddar beer soup

If you love cheddar cheese and beer you will probably love this soup. I've made this yummy soup a couple of times now but am going to try something a little different tonight; this pot of soup will have an added potato for a little extra yumminess!

Cheddar beer soup

(Inspired by Cooking Light)

2 cups chopped onion

1 potato, peeled and chopped

2 garlic cloves, minced

1 (12 oz) bottle of beer (not dark ... stick to a pale ale or lager)

4 cups veggie broth, divided

1/2 cup flour

2 cups 2% milk, divided

3/4 to 1 cup shredded extra-sharp cheddar cheese (or less if you are watching your weight/ calories)

1/4 tsp ground pepper

1/4 tsp finely chopped fresh chives

1. Heat olive oil in a large pot over med-high heat. Add onion and potato, saute for about 5 minutes. Add garlic, saute 1 more minute.

2. Pour in beer, stirring to loosen browned bits. Reduce heat and simmer 20 minutes until onion and potato is tender.

3. Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid. Place clean towel over opening in blender lid and blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth. Bring to a boil, reduce heat and simmer 10 minutes.

4. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan. Cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Sir in pepper.

Enjoy!