Ingredients
- 11/4 Cup(s)Butter
- 22 Cup(s)Chopped Onions
- 31 Cup(s)Carrots
- 41 Cup(s)Celery
- 53/4 Cup(s)Red Potatoes
- 62 Piece(s)Garlic Cloves
- 71/4 Cup(s)Flour
- 81/2 Cup(s)Half & Half Cream
- 912 OuncesLight Beer
- 1014.5 OuncesChicken Broth
- 118 Oz.Cubed Yellow American Cheese
- 121 tspGarlic Salt
- 131/2 tspOnion Salt
- 141/8 - 1/4 tspCayenne Pepper
- 15Crumbled Bacon
- 16Chives
- 17Shredded Yellow American Cheese
Steps
- Melt butter in a Dutch oven. Add the onions, carrots and celery; cook and stir for 8 minutes.
- Add the potatoes and garlic; cook and stir 5 minutes. Add the flour; stir until smooth.
- Add the 1/2&1/2, beer, broth, garlic salt, onion salt and cayenne. Cook until heated through and potatoes are tender.
- Whisk in the cheese, stir until smooth.
- Serve with bacon, chives and shredded cheese.
- 11/4 Cup(s)Butter
- 22 Cup(s)Chopped Onions
- 31 Cup(s)Carrots
- 41 Cup(s)Celery
- 53/4 Cup(s)Red Potatoes
- 62 Piece(s)Garlic Cloves
- 71/4 Cup(s)Flour
- 81/2 Cup(s)Half & Half Cream
- 912 OuncesLight Beer
- 1014.5 OuncesChicken Broth
- 118 Oz.Cubed Yellow American Cheese
- 121 tspGarlic Salt
- 131/2 tspOnion Salt
- 141/8 - 1/4 tspCayenne Pepper
- 15Crumbled Bacon
- 16Chives
- 17Shredded Yellow American Cheese
- Melt butter in a Dutch oven. Add the onions, carrots and celery; cook and stir for 8 minutes.
- Add the potatoes and garlic; cook and stir 5 minutes. Add the flour; stir until smooth.
- Add the 1/2&1/2, beer, broth, garlic salt, onion salt and cayenne. Cook until heated through and potatoes are tender.
- Whisk in the cheese, stir until smooth.
- Serve with bacon, chives and shredded cheese.
