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1
Start by heating your large soup pot over medium heat. Add your butter, carrots, celery and garlic and cook, stirring occasionally until the vegetables begin to soften. I usually add my carrots, celery and garlic to my mini-food processor so my dice is extremely small but if you hand chop your veggies and they are bit chunkier, this softening step will usually take about 5 minutes.
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2
Add the flour and cook for 1-2 minutes, stirring constantly to cook out that flour taste and then pour in your milk, broth and beer and bring to a boil while whisking constantly. Once you reach a low boil, reduce your heat back down to medium and stir in your Worcestershire sauce, mustard, salt, pepper and cheddar cheese.
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3
When all of the cheese is melted, add bacon, sour cream and green onions and when everything is finally all combined, add the cubed baked potatoes. I normally leave the skin on but if that bothers you, obviously remove the skins before adding the potatoes to your soup. Stir in the potatoes and let soup simmer for 10 minutes so everything incorporates with each other.
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4
Notes:
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5
1. I usually add my carrots, celery and garlic to my mini-food processor so my dice is extremely small but if you hand chop your veggies and they are bit chunkier, the veggie softening step will usually take about 5 minutes.
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6
2. Bake potatoes in advance so they are cool enough to chop and add to the soup in the last few minutes of cooking.
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7
I love beer cheese soup and baked potato soup so I decided to combine the two. I live in Florida and don't have many cold nights. So when we have cold weather, the soup pot gets taken down and put on the stove!
