Potato Cheddar Guinness Soup

Ingredients

• 2 Tbsp butter
• 1 medium onion, chopped
• 1 celery rib, chopped or sliced
• 1 1/2 pounds russet potatoes, peeled and thinly sliced
• 3 cups chicken stock
• 1 cup Guinness extra stout
• 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme
• 6 ounces grated extra sharp cheddar cheese
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon paprika
• Chopped chives for garnish

Directions

1. In a large, heavy-bottomed pot, melt the butter over medium heat. Stir in the onions and cook until they turn golden, about 10 minutes. Add the celery, then continue cooking for 5 minutes more.
2. Put the sliced potatoes in the pot, then pour in the stock and the Guinness extra stout and sprinkle in the thyme. Bring the soup to a gentle simmer, turn the heat down, cover the pot partway, and cook until the potatoes are soft enough to break apart easily, about 15 to 20 minutes.
3. When the potatoes are done, take the pot off the heat. Transfer the potato mixture to a bowl and let it sit until it cools slightly.
4. Working in batches, ladle the soup into a blender, filling the jar only about a third of the way each time.
5. Add some of the grated cheddar to each blender batch too. If you need 3 batches to purée everything, split the cheese into 3 portions.
6. Press down firmly on the blender lid so the hot soup stays put, then pulse until smooth. Pour the purée back into the soup pot.
7. Stir in Worcestershire sauce and paprika. Taste and adjust the salt if it needs it. If the soup tastes too sour or bitter, stir in 1/2 teaspoon of sugar.
8. Finish with chopped chives.