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1
Grate the celery, onion and carrot into a small bowl.
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2
You want this mixture to be as fine as possible.
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3
Cube the potatoes into pieces about the size of a dime or smaller.
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4
Shape isn't important, but size is.
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5
So if you prefer rectangles to cubes knock yourself out!
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6
Heat the butter in a large skillet and add the all the vegetables to it.
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7
Cover and let this cook on medium-low heat for about 8 minutes.
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8
You will need to stir this occasionally so that the potatoes cook through.
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9
Add the salt, garlic salt and Worcestershire and let it cook for another 2 minutes over low heat.
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10
Add the flour to the mixture slowly, and stir it in as you go.
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11
You want the mixture to thicken, but you don't want it to dry out.
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12
If it looks dry, add butter until it's liquid enough to move around the pan easily.
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13
Move the mixture over to a stock pot or soup kettle and cook at low heat.
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14
Add the beer, cream, milk, mustard, bay leaves, thyme and chicken stock and whisk briefly to combine the items.
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15
The soup should now be a white-yellow color.
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16
SLOWLY add the shredded cheese to the soup 1 handful at a time.
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17
Whisk constantly while you add the cheese and try to ensure the cheese stays off the sides and bottom of the pot.
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18
If you're using a yellow cheese the soup should begin to take on that color.
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19
Add the nacho cheese to the soup and whisk vigorously until it's combined.
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20
Cover and let the mixture heat for about 5 minutes on medium-low heat, stirring occasionally.
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21
It's important to make sure the soup NEVER boils, or the ingredients will start to separate.
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22
Serve with cracked pepper and bacon bits!
