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Ingredients

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Directions

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  • Heat oil in large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes. Stir in flour; cook 1 minute. Add potato, broth and beer. Bring to boiling; cook 10 to 15 minutes or until potatoes are tender.

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  • Combine heavy cream, mustard, salt, hot-pepper sauce and Worcestershire sauce in small bowl. Stir into soup. Remove from heat. Add cheese, stirring, until cheese is melted and smooth.

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  • Remove 2 cups of soup and solids to blender or food processor. Puree. Stir back into soup. Serve immediately. Makes 12 servings.

Nutrition Facts

208 calories; 16 g total fat; 7 g saturated fat; 36 mg cholesterol; 751 mg sodium. 11 g carbohydrates; 1 g fiber; 7 g protein;

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