Cheddar Ale Soup

Melt the butter in a large soup pot over medium heat. Add vegetables and cook until softened. (If using raw potatoes, try oven roasting them first before adding them to the pot.)

Add beer and bring to a boil for 5 minutes to evaporate the alcohol. Add vegetable broth and bring back to a boil.

Lower heat to medium low. Add the heavy cream and shredded cheese and mix until cheese has melted. Add the flour slurry and stir until well mixed and soup is of desired thickness. Season with salt and pepper to taste.

Serve with extra shredded cheese or sour cream, crispy bread, and a good ale.