3 Tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup finely chopped celery
1 cup thinly sliced carrots
¼ cup all-purpose flour (I only used about 2 tbsp.)
4 medium potatoes, peeled and diced
6 cups low sodium chicken broth
12 ounces beer
½ teaspoon mustard powder (Philbrick's didn't have this, so I'm using regular mustard...hope it works)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup half and half
¼ teaspoon Worcestershire sauce
2 cups grated sharp white cheddar cheese (I used 1 1/2 cups at most)
3 bratwurst sausages, sliced (I poached my sausage in beer, an extra step, but that's what I get for buying fancy uncooked sausage)
Place olive oil in a Dutch oven set over medium heat. Add onion, garlic, celery, and carrots and cook, stirring often, for 12-15 minutes or until tender. Stir in flour and cook 1 minute.
Add potatoes, broth and beer. Increase heat to high and bring to a boil. Reduce heat to medium-low and cook 8-10 minutes or until potatoes are just tender. Add mustard, salt, pepper, half and half and Worcestershire sauce and stir to combine. Remove pan from heat.
Add the cheese a little at a time, stirring until melted and smooth. Ladle out about 2 cups of vegetables with some of liquid and place in blender or food processor. Purée and stir back into Dutch oven with the rest of the soup set over low heat. (I omitted this step) Add sliced bratwurst and cook on low for 5 or 6 minutes or until hot.
I ended up with Oatmeal Molasses (day old and 1/2 price, I couldn't resist). With the money I saved I splurged on fancy butter (yes, there is such a thing).
It's going to be a good dinner...