Ingredients

• 2 tablespoons butter
• 1 large onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 1 red bell pepper, diced
• 2 tablespoons thyme
• 1 chef potato, peeled, diced
• 8 cups chicken stock
• 1/2 cup butter
• 1/2 cup flour
• 12 ounces Otter Creek Copper Ale
• 4 cups milk
• 3 tablespoons Dijon mustard
• 3 dashes Worcestershire sauce
• 2 dashes hot pepper sauce
• 1 tablespoon Kosher salt
• Freshly ground black pepper
• 2 cups plus 1 cup Grafton Vermont cheddar cheese
• Chopped parsley

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Instructions

1. In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.;