In a large saucepan over medium heat, melt butter. Add Onion, Carrot, Celery, and garlic and saute in butter untill vegetables begin to soften, about 4 minutes. sprinkle the flour into a pan and continue to stir for 2 minutes to toast the flour.
Add salt and pepper, to taste. Gradually whisk in the stock, the the milk and beer. Stir in the potatoes and bring the soup into boil. Reduce the heat and simmer the soup until potatoe is tender, about 20 to 30 mins.
remove the pan from teh heat and using an immersion blender, Puree the soup until smooth. return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition.
Season the soup, to taste, with hot sauce, worcestershire, and salt and pepper. Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
Originally Submitted
4/22/2013
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