Triple Cheddar Potato Soup

2 tbsp PC Fresh churned butter - salted
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 ml) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 cup beer
1 cup PC Triple Cheddar shredded cheese
4 slices cooked PC Applewood bacon


1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.

2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.

Chef's Tip
Crumble up some cooked Applewood bacon for extra flavour.