4 Tbsp butter
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12 ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups shredded extra-sharp cheddar
Dash hot sauce
Sour cream, bacon, chives, etc for topping
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes
Remove the pan from the heat and using an immersion blender (I used a hand mixer), puree the soup until smooth (I liked that the hand blender left it a little chunky but still pretty smooth). Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup to taste with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, bacon, chives, etc.
I didn't use hot sauce (b/c I think it is gross) or Worcestershire (b/c I didn't have it). And after many texts between Hallie and I, we decided that it is very important that you use the light beer. It will make or break your soup!
Assuming this serves 6, it comes out to 9 PointsPlus per serving (not including sour cream or bacon toppings).