Wisconsin Chedder & Redskin Potato Soup

Yield: 1 1/2 gallons of soup

Ingredients

• 8 oz – butter or margarines
• Onions, diced small
• 6 oz celery, diced small
• 6 oz carrots, diced small
• 1 yellow pepper, diced small
• 1 red pepper, diced small
• 8 oz – all-purpose flour
• 3 quarts – water
• 4 oz – chicken base
• 2 oz – ham base
• 1 Ib – sharp cheddar
• 4 oz American cheese
• 1 quart — half–and–half cream
• 2 Ibs redskin potatoes, diced medium and cooked
• 8 oz – all-purpose flour
• 1 – 12-oz beer (optional)

Procedure

In a heavy saucepot, over medium heat, melt butter or margarine. Stir in onions, celery, carrots, and red and yellow peppers and sauté for 5-6 minutes. Add flour, stirring until well blended and evenly cooked, about 2-3 minutes. Remove from heat. Stir in water and chicken and ham bases. Heat to boiling, stirring frequently. Reduce heat and gently boil for 7 minutes, stirring occasionally. Add cheddar and American cheese and cream, mixing well. Heat to simmering, stirring frequently, until cheese is melted. Add in redskin potatoes, stir in beer (optional) and heat until hot, stirring frequently. Serve hot, garnished with sliced cherry tomato and herbed croutons.