Beer Cheese Potato Soup

Three of my favorite foods in one dish! Nice for St. Patrick’s Day. This soup can be made early in the day, refrigerated and heated before serving. It is best to use a mild flavored pilsner or ale in this soup.

3 Tablespoons butter
1 medium onion, chopped
2-3 stalks celery, sliced
3 large potatoes (about 2 lbs.) peeled and diced
1 (12 oz.) can or bottle of beer or ale
1 vegetarian bouillon cube
1 cup half & half
1/2 cup milk
1 cup shredded cheddar (plus additional as garnish, if desired)
Salt & Pepper, to taste

Sauté onion and celery in butter in a medium soup pot for about 5 minutes, or until tender. Add the diced potatoes and pour the beer over. Crush the bouillon cube over and stir to mix. Cover and bring to boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes, stirring occasionally. Lower heat and stir in the half & half and milk. Sprinkle the cheese over and stir to melt. Salt and pepper to taste. Stir the soup until it begins to thicken and is near a boil again. Serve in bowls, garnished with additional grated cheddar, if desired.

Makes 6 cups, serves 4.