1. Grate the celery, onion and carrot into a small bowl. You want this mixture to be as fine as possible. 2. Cube the potatoes into pieces about the size of a dime or smaller. Shape isn't important, but size is. So if you prefer rectangles to cubes knock yourself out! 3. Heat the butter in a large skillet and add the all the vegetables to it. Cover and let this cook on medium-low heat for about 8 minutes. You will need to stir this occasionally so that the potatoes cook through. 4. Add the salt, garlic salt and Worcestershire and let it cook for another 2 minutes over low heat. 5. Add the flour to the mixture slowly, and stir it in as you go. You want the mixture to thicken, but you don't want it to dry out. If it looks dry, add butter until it's liquid enough to move around the pan easily. 6. Move the mixture over to a stock pot or soup kettle and cook at low heat. Add the beer, cream, milk, mustard, bay leaves, thyme and chicken stock and whisk briefly to combine the items. The soup should now be a white-yellow color. 7. SLOWLY add the shredded cheese to the soup 1 handful at a time. Whisk constantly while you add the cheese and try to ensure the cheese stays off the sides and bottom of the pot. If you're using a yellow cheese the soup should begin to take on that color. 8. Add the nacho cheese to the soup and whisk vigorously until it's combined. 9. Cover and let the mixture heat for about 5 minutes on medium-low heat, stirring occasionally. It's important to make sure the soup NEVER boils, or the ingredients will start to separate. 10. Serve with cracked pepper and bacon bits! ---------------------------------------------------------------------------
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