INGREDIENTS

• 4-6 russet potatoes, peeled and cubed
• 3 cups cheddar cheese, shredded
• 3-5 cups chicken broth
• 2 cups half-and-half
• 1 bottle (12 oz) beer
• 1/4 cup butter
• 2 medium carrots, peeled and chopped
• 1 small onion, chopped
• 2 stalks of celery, chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. In a large Dutch oven or heavy-bottomed saucepan, heat butter over medium heat. Add onions, carrots, and celery and cook until vegetables start to soften, about 5 minutes. Add garlic, thyme, and potatoes and cook one minute more.
2. Add beer and enough broth to cover vegetables. Bring to a simmer and let cook until potatoes are tender, 15-20 minutes.
3. Remove soup to blender to puree in batches or use an immersion blender in the pot. Once pureed, stir in half-and-half and cheese until melted. Season to taste with salt and pepper. Enjoy!