Tavern Cheese Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 5 cups russet potatoes, peeled and diced (about 2 lbs)
• 1 1/2 cups water
• 1 cup celery, chopped
• 1 cup leek, chopped
• 2 teaspoons chicken bouillon granules
• 8 ounces cheddar cheese, shredded
• 2 cups milk, warm
• 1 cup beer or 1 cup water, room temperature
• 2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon pepper

Recipe

• 1 in a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
• 2 reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
• 3 remove from heat (do not drain) and mash mixture until smooth.
• 4 gently stir in cheese until melted.
• 5 stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and pepper.
• 6 stir over low heat until hot.