Cheddar-Ale Soup

Active Time: 35 Minutes Total Time: 35 Minutes Yield: 6 servings, 1 3/4 cups each

Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.

RECIPE INGREDIENTS 1 tablespoon canola oil 1 large onion, chopped 1 12-ounce bottle beer, preferably ale 2 18-ounce bags precooked diced peeled potatoes (see Tip) 1 14-ounce can vegetable broth or reduced-sodium chicken broth 1 cup water 2 1/2 cups nonfat or low-fat milk 1/4 cup all-purpose flour 1 1/2 cups shredded sharp cheddar cheese, divided 1 small red bell pepper, thinly sliced or finely chopped Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables. Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes). DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.