Vermont Cheddar Cheese and Beer Soup

food52.com

¼ cup olive oil

2 to 3 cups diced onions, from 2 to 3 onion

1 to 2 cups diced celery, from 4 to 5 stalks

2 cups diced carrots, from 4 to 5 carrots

2 cups diced red bell pepper, from 1 to 2 peppers

2 cups diced, peeled red potato, from 4 to 5

2 teaspoons kosher salt, plus more to taste

3 tablespoons Dijon mustard

a few sprigs of thyme

6 cups water, vegetable stock or chicken stock, homemade is best

12 ounces beer

3.5 cups milk, 2% or whole

4 cups grated cheddar cheese, about 1 lb.

⅔ cup flour

dashes Worcestershire

dashes hot sauce

fresh cracked pepper to taste

bread for serving

Directions at food52.com

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