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1
Melt the butter in a large saucepan over medium heat.
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2
Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes.
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3
Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes.
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4
Sprinkle with salt and pepper.
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5
Gradually whisk in the stock, and then the milk and beer.
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6
Stir in the potatoes and bring the soup to a boil.
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7
Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
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8
Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth.
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9
Return the soup to low heat.
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10
Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition.
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11
Add additional chicken stock if necessary to adjust the consistency.
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12
Sprinkle with hot sauce, Worcestershire, salt and pepper.
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13
Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives.
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14
Serve with Gina's Spinach Salad with Spiced Pecans.
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15
For the pecans: Melt the butter in a large skillet over medium-low heat.
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16
Stir in all the spices and the pecans.
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17
Stir and toast the pecans for about 5 minutes.
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18
Transfer them to a plate to cool.
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19
For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl.
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20
Drizzle in the olive oil in a continuous stream, whisking to emulsify.
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21
Season with a pinch of sugar, salt and pepper.
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22
Add the spinach to a large serving bowl.
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23
Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
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24
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
