A creamy pub-style soup made with cheddar, potatoes, and a splash of beer.

Scale

4 medium potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

2 tbsp butter

3 tbsp flour

1 cup beer (lager or ale)

3 cups chicken or vegetable broth

1 ½ cups whole milk or half & half

2 cups sharp cheddar cheese, shredded

½ tsp mustard powder (optional)

½ tsp smoked paprika (optional)

Salt & pepper to taste

Chives or bacon bits for garnish

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1. Melt butter and sauté onion until soft

2. Add garlic, then whisk in flour to make roux

3. Slowly add beer and broth, whisking until smooth

4. Add potatoes and seasonings, simmer until tender

5. Stir in milk, then gradually melt in cheddar cheese

6. Season with salt and pepper

7. Serve with chives or bacon garnish

Sharp cheddar gives best flavor

Use light lager for mild taste, dark ale for depth

Vegetarian option: use veggie broth, skip bacon

Blend part of soup for extra creaminess