Cheddar Beer Soup

• 2 c. beer , I use lager
• 5 lg. potatoes, sliced into 1/4 inch slices
• 4 c. chicken stock
• 3 bay leaves
• 1 teaspoon dried basil
• 4 Tbsp. butter
• 1 onion, chopped
• 1 celery rib, chopped
• 1 carrot, sliced
• 5 cloves garlic, minced
• 1 can chopped tomatoes [15 oz]
• a few dashes of soy sauce and hot pepper sauce
• 2 Tbsp. flour
• 1 c. heavy cream
• ½ teaspoon dry mustard
• 12 ounces Cheddar, grated

Spray a large stockpot with nonstick spray and toss in the beer. Add the potatoes and enough chicken stock to cover the potatoes. Throw in the bay leaves and basil [and any other dried herbs you feel like adding]; bring to a boil, then turn the heat to medium-low and simmer [covered] for about 30 minutes [or until the potatoes are tender].

While all that simmering is going on, melt the butter in a big ass skillet over medium heat and saute the onion for about 3 minutes. Add the celery, carrot, and garlic and saute another 5 minutes. Stir in the tomatoes, soy, and hot sauce, and then increase the heat to medium-high. Stir a lot and cook for 10-20 minutes, until some of the liquid absorbs and you’re left with a thick paste. Sparringly sprinkle the flour over the mix along with the dry mustard and continue to cook for a minute or two, being sure to stir constantly. Add the cream slowly and continue to cook until the whole mess is smooth and kind of thick.

Stir the cream mix into the pot of potatoes and beer. Turn the heat down to a bare simmer and stir in the cheese. Cook and keep stirring for about 20 minutes. If you turn the heat up or don’t stir, the soup will stick to your pan like glue. Season with salt and pepper if you want before serving.