Beer Cheese Soup Recipe

Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often. Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft.

Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream, nutmeg, cayenne and salt to taste. Reheat to a simmer. Add cheese, 1/2 cup at a time and stir until melted. DO NOT BOIL. Serve hot, garnish with addition shredded cheese.