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3 tablespoons butter
1 medium onion, diced
1/2 cup carrots, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
2 cups milk
3 cups chicken stock
12 oz Guinness beer
2 medium russet potatoes, peeled and diced
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
2 cups shredded cheddar cheese
1/4 cup cooked and crumbled bacon for topping, optional
1 teaspoon chopped chives, optional
Melt butter in a large stock pot over medium-heat.
Sauté carrots and onions until onions are translucent and carrots have softened.
Add garlic, salt and pepper.
Stir well to combine.
Add flour and cook for 1 to 2 minutes.
Add chicken stock, beer and milk.
Stir to combine and bring to a simmer.
Add potatoes and turn heat to medium-low.
Allow potatoes to cook until fork-tender, about 15 to 20 minutes.
When potatoes are cooked, add Worcestershire and mustard, then add the cheese in small batches until completely melted.
Serve with bacon and chives.
