Beer Cheese Soup

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 4 1/2  cups  fat-free, less-sodium chicken broth, divided
• 1 1/4  cups  cubed peeled Yukon gold potato (about 10 ounces)
• Cooking spray
• 1/2  cup  finely diced onion
• 1/2  cup  finely diced celery
• 1/2  cup  finely diced carrot
• 1  teaspoon  minced garlic
• 1/2  cup  all-purpose flour (about 2 1/4 ounces)
• 2 1/2  cups  1% low-fat milk
• 3/4  cup  (3 ounces) shredded sharp cheddar cheese
• 1/2  cup  (2 ounces) shredded reduced-fat extrasharp cheddar cheese
• 1/2  teaspoon  dry mustard
• 1/2  teaspoon  Worcestershire sauce
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  salt
• 1  (12-ounce) can beer
• Freshly ground black pepper (optional)

Preparation

Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.

Nutritional Information

Calories:

363 (30% from fat)

Fat:

12.2g (sat 7.7g,mono 3.5g,poly 0.6g)

Protein:

20.7g

Carbohydrate:

41.8g

Fiber:

3.4g

Cholesterol:

39mg

Iron:

2.1mg

Sodium:

884mg

Calcium:

480mg