Recipe Thursday - Beer Cheese Soup

I got this recipe from a friend and I love to make it on those cool fall or cold winter days.

4 and ½ cups chicken broth, divided
1 and ¼ cups cubed peeled Yukon gold potatoes
Cooking spray
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrot
1 teaspoon minced garlic or 2 cloves pressed
½ cup all purpose flour
2 and ½ cups milk
6 ounces of shredded extra sharp cheddar cheese
½ dry mustard
½ teaspoon Worchestershire sauce
¼ teaspoon black pepper
1/8 teaspoon salt
12 ounce can of beer (any brand)

Simmer 2 cups of chicken broth and potato in small saucepan for 15 minutes or until potato is soft. Transfer potato mixture to blender. Remove the center piece of blender lid to allow steam to escape. Place a towel over the blender lid to avoid spills and blend until smooth. Set aside.

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

Combine the flour with the remaining 2 and ½ cups chicken broth and the milk in a medium bowl. Stir with a whisk. Add this to the pan and bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Stirring constantly, add the potato mixture, and cheddar cheese, mustard, worchestershire sauce, pepper and salt and cook for 1 minute or until the cheese melts. Add the beer and bring to a simmer. Cook 15 more minutes or until thoroughly heated. Garnish with black pepper.