Kowalski’s Three-Cheese Beer Cheese Soup

¼ cup unsalted butter

½ cup finely grated carrot

½ cup finely chopped onion

¼ cup thinly sliced green onion

2 cloves garlic, minced

½ cup flour

½ tsp. dry mustard

5 cups chicken broth

1 ½ cups beer

1 cup heavy cream

3 cups Alexia Italian Sauté frozen potatoes, thawed, seasoning packet removed

1 ½ cups (about 6 oz.) shredded sharp Cheddar cheese

1 ¼ cups (about 5 oz.) shredded white Cheddar cheese

½ lb. bacon, cooked crisp, drained and crumbled

⅓ cup grated Parmesan cheese

½ tsp. hot sauce

½ tsp. Worcestershire sauce

- kosher salt and coarse ground black pepper, to taste

In a large saucepan over medium heat, melt butter; cook carrots, onion, green onion and garlic until softened, (about 10 min.). Whisk in flour and mustard; cook 1 min. Pour in broth, beer, cream and potatoes. Bring soup to a boil; reduce to simmer. Gradually add Cheddar cheeses, stirring until melted. Stir in bacon, Parmesan, hot sauce and Worcestershire; season to taste and serve immediately.

Serves 10.

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