Cheddar Cheese Soup
1 large, chopped
2 rib(s), medium, chopped
2 medium, chopped
2 cup(s), low-sodium
1 pound(s), baking, peeled and cubed
¼ tsp, freshly ground
8 fl oz
Weight Watchers Reduced-fat Mexican style shredded cheese
¾ cup(s), extra sharp variety
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are lightly browned, about 8 minutes. Stir in the mustard and cook 1 minute.
- Add the broth, potatoes, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- With a potato masher or fork, gently mash some of the vegetables against the bottom of the pan to slightly thicken the soup. Add the beer and milk; bring to a simmer. Remove the soup from the heat. Add the cheese, then stir until the cheese melts. Yields scant 1 1⁄2 cups per serving.