Vermont Cheddar Cheese And Beer Soup

1. 1

   In a large pot over high heat, heat the olive till it shimmers. Add the onion, celery, carrots, and peppers, immediately turn the heat down to medium or lower, season with a teaspoon of kosher salt, and saute the vegetables until soft, about 15 minutes.

2. 2

   Add the mustard and thyme sprigs and stir until the vegetables are coated in the mustard. Add the potatoes, stock, another teaspoon of salt, and simmer until potato is soft, about 10 minutes. Add the beer.

3. 3

   Meanwhile, heat the milk in a separate pot until it just barely boils. In a large bowl, toss the cheese with the flour. Add this cheese-flour mixture to the hot milk and stir until the cheese has melted and the mixture has thickened slightly. Add the milk mixture to the other pot along with a few dashes hot sauce, Worcestershire, and salt and pepper to taste. Simmer for 10 more minutes stirring often - really scrape the bottom of the pan as you stir, because the vegetable and cheese tend to fall to the bottom of the pot and stick. Taste. If you've used water or homemade vegetable stock or chicken stock that is only lightly seasoned, you may need to add several more teaspoons of kosher salt. Don't be afraid to add more hot sauce, too - the vinegar (as well as the heat) in the sauce adds a nice flavor.

4. 4

   Serve with bread and more hot sauce on the side.

* Per serving · 4 servings · Values may vary.