Cheddar Ale Soup

This is a very yummy soup recipe, recommended by my Mom, Vivian.

We tried this last night using Christmas Ale from The Great Lakes Brewing Co. This is a delicious, hearty, golden ale, enhanced with cinnamon, ginger, and honey. It was a good choice, because the flavor was really enhanced in this soup. Pick a good ale with great flavor. Cheap beer will not make good soup. I'd also warn you to be careful with the amount of ale you use. I got a little carried away with my ale, and the flavor was a bit too zesty for some.

1 large potato finely diced
¼-cup butter
¼-cup red and green peppers (diced)
1T minced garlic
½ cup diced onions
¼-cup flour
¼-cup butter
1T chicken base
1 can chicken broth
1 cup of your favorite ale
1-teaspoon Worcestershire sauce
12 oz. shredded sharp cheddar cheese
1 ¼ cup half-and-half
Salt and black pepper to taste

Boil potato until tender
Drain and chill
Sauté peppers, garlic, and onions in ¼-cup butter in a stockpot our large saucepan
Create a beurre manié with ¼-cup flour and ¼-cup butter (mix the butter and flour into a paste) and add to pan
Slowly add chicken stock, chicken base, ale, and Worcestershire sauce
Simmer and reduce for 10 minutes
Slowly add cheese and stir until melted
Stir in chilled potato and half-and-half
Add salt and pepper to taste
Simmer on low for 10 minutes and serve hot.

Optional: Add crumbly bacon for extra flavor.

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