Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 12-ounce bottle beer, preferably ale
• 2 18-ounce bags precooked diced peeled potatoes (see Tip)
• 1 14-ounce can vegetable broth or reduced-sodium chicken broth
• 1 cup water
• 2 1/2 cups nonfat or low-fat milk
• 1/4 cup all-purpose flour
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 small red bell pepper, thinly sliced or finely chopped

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

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