Cheddar-Ale Soup

Cheddar-Ale Soup (Adapted from Eating Well)

2 1/4 pounds Yukon gold potatoes, peeled and cut into 1/2" pieces
1 tablespoon canola oil
1 large onion, chopped
12 ounces bottled ale
14 ounces vegetable broth
1 cup water
2 1/2 plain soy milk
1/4 cup all-purpose flour
6 ounces shredded sharp white cheddar cheese, divided
1/2 cup fire roasted red bell peppers, sliced

Place potatoes in a large pot of cold water. Bring to a boil and cook until the potatoes soften - about 10-15 minutes. Drain.

In a large Dutch oven, heat oil over medium. Add onion - cook until softened, about 3 minutes. Pour in beer, bring to a boil and cook for 5 minutes. Stir in cooked potatoes, broth and water - cover and bring mixture to a boil. Reduce heat and simmer for 4 minutes. Remove from the heat and use a potato masher to mash the potatoes until it reaches the consistency you like.

In a medium bowl, whisk together milk and flour. Stir into the soup and place the pot back over the heat. Bring to a simmer - cook until thickened, about 3 minutes - making sure to whisk often.

Remove from the heat and stir in 5 ounces (1 1/4 cups) of cheese and stir until melted. Portion into bowls and evenly distribute the remaining cheese and bell pepper on top.

Makes about 6 servings.

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