Beer Cheese Soup Contributor: Serves: 4 @ 2 Cups per serving
Ingredients:
4 1/2 Cups Fat Free Less Sodium Chicken Broth, divided 1 1/4 Cups Yukon Gold Potatoes, cubed and peeled Cooking Spray 1/2 Cup Diced Onion 1/2 Cup Celery, finely diced 1/2 Cup Carrot, Finely diced 1 Teaspoon Garlic, minced 1/2 Cup Flour	2 1/2 Cups Fat Free Milk 3/4 Cups Fat Free Cheddar Cheese, shredded 1/2 Cup Extra Sharp Cheddar Cheese, shredded 1/2 teaspoon Dry Mustard 1/2 Teaspoon Worcestershire Sauce 1/4 Teaspoon Pepper 1 (12 OZ) Can of Beer
Cooking Instructions:
Simmer 2 cups broth and potato in small sauce pan. Cook 15 minutes or until tender. Transfer to Blender. Remove center piece from lid to allow steam to come out. Place a paper towel over the opening. Blend until smooth. Heat a large dutch oven with cooking spray. Add the next 4 ingredients and saute for 5 minutes. In a bowl Combine the flour and the remaining 2 1/2 Cups chicken broth together. Add Milk and stir with a whisk. Add to Pan and bring to a boil. Cook 1 minute or until slightly thick. Add Potato mixture and the cheeses and the remaining ingredients and cook 15 minutes. Serve.
Serving Suggestions:
Nutrition Facts:
Cal: 363; Fat: 12.2; Fiber: 3.4