Ingredients

• 2  tablespoons butter
• 1  medium onion, finely chopped
• 1  medium carrot, finely chopped
• 1  stalk celery, finely chopped
• 2  green onions, thinly sliced
• 1/4  cup all-purpose flour
• 1/2  teaspoon dry mustard
• 4  cups chicken broth or reduced-sodium chicken broth
• 1  cup dark ale or beer
• 1  cup whipping cream
• 2  medium potatoes, peeled and cut into 1/2-inch cubes
• 1  cup shredded sharp cheddar cheese at room temperature (4 ounces)
• 1  cup shredded white cheddar cheese at room temperature (4 ounces)
• 1/4  cup grated Parmesan or Romano cheese
• 1/4  teaspoon bottled hot-pepper sauce
• 1/4  teaspoon Worcestershire sauce

Directions

1. In a 4-quart Dutch oven, melt butter over medium heat. Add onion, carrot, celery, and green onions. Cook and stir 8 to 10 minutes or until onion is golden.

2. Stir in flour and mustard. Cook and stir 1 minute. Add broth; cook and stir until bubbly. Stir in beer and whipping cream. Add potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until potatoes are tender.

3. Slowly add cheddar cheeses, whisking until cheeses are melted. Whisk in Parmesan or Romano cheese, hot-pepper sauce, and the Worcestershire sauce. Makes 8 side-dish servings.