• 1/2 cup (1 stick) butter
  • 3/4 cup all-purpose flour
  • Olive oil
  • 1/2 cup onion, diced (1/2 of a medium onion)
  • 1 shallot, diced (sub 2 pearl onions)
  • 3 cups russet or baking potatoes, cubed
  • 1 chicken bouillon cube
  • 1 bottle of beer (any kind - for those who don't drink beer, try a pale ale or a lager)
  • 1/4 ts Celery Seed
  • 1 ts garlic powder (or 2 cloves garlic, 2 ts minced)
  • 1/4 ts salt
  • 1 dash black pepper
  • 1 lb (16 oz) shredded extra sharp (white or yellow) cheddar cheese, the GOOD stuff
In a saucepan, cook your onion and shallots until translucent in a bit of olive oil.

In a big stock pot, melt the stick of butter and add flour to make a roux, stirring constantly. Cook over medium heat until golden brown. Add in the onions and shallots. Add in the diced potatoes and bouillon cubes and enough water to cover for cooking. Bring to a boil, then reduce temperature and continue cooking until potatoes are halfway tender, stirring occasionally.

When potatoes are halfway tender, add 1 can of beer. The more flavorful the beer, the more flavorful the soup. Continue cooking on low, and add garlic powder, celery seed, salt, pepper and any other seasoning you might like.

Once the potatoes are fully tender, add the cheese. Mix in your shredded cheese, stirring constantly. Add more cheese to taste. Serve with bacon bits, more cheese, and/or croutons.