3 tablespoons olive oil
1 medium white onion
3 tablespoons minced garlic
1 can chicken broth
1 cup water
3-4 Russet potatoes
1 cup Amber Micro-brew beer
1 1/2 cups sharp cheddar
2 teaspoons cayenne pepper
salt and pepper to taste

In a sauce pan, heat olive oil to a medium heat.

Dice the onion very finely. Place in the saucepan and sauté onions until nearly clear. Add garlic once onions have cooked down. Give ingredients a quick stir.

Add chicken broth and water. Bring to a simmer.

Scrub potatoes and remove eyes. Discard any with green skin. It is not necessary to peel the potatoes. Slice all potatoes as if they were going to be potato chips. Add to the pot. Once tender, use a potato masher and break down the potatoes a bit.

Lower heat to medium low. Add the cup of Amber Micro-brew, pepper & salt, cayenne.

Last but not least, add the grated sharp cheddar. Stirring continually until all the cheese has melted. The cheese will most likely be lumpy. That's OK.

SOUPS ON!

Submitted by: Twila K