Oktoberfest Beer Cheese Soup

INGREDIENTS

1 stick butter (½ cup)
1 medium sweet yellow onion, minced (about 1 cup)
1 medium carrot, finely diced (about 1 cup)
2 stalks celery, finely diced (about ½ cup)
½ teaspoon celery salt
½ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt
⅓ cup + 2 tablespoons flour
1 bottle dark beer (Samuel Adams® Oktoberfest recommended)
5 cups chicken broth
12 ounces sharp cheddar cheese, shredded
4 ounces cream cheese, cut into pieces
½ teaspoon Tabasco®
1 cup half-and-half


1. Place your pressure cooker on a level surface and plug the unit in. Set Cook Time to 20 minutes; press
Start.
2. Add the cold butter to the pot at the same time as the onion, carrot, and celery. When the butter has
completely melted and the veggies are sautéing, sprinkle in the celery salt, paprika, dry mustard, salt,
and flour. Stir well and cook another minute.
3. Pour beer into the mixture, stirring constantly, and cook until boiling. Stir in the chicken broth.
4. Attach lid and set regulator valve to Air Tight (closed).
5. When cooking time has elapsed, press Cancel and release the pressure manually or allow it to release
naturally.
6. Remove the lid and stir. Use an immersion blender directly into the pressure pot to puree the veggies
until smooth or process in a blender in batches. Turn the pressure cooker to Keep Warm.
7. Add the cheddar and cream cheese and stir until completely melted. Add the Tabasco. Finally, add the
half-and-half, stir, and cook until heated through. Do not let it boil!
8. Serve hot in bowls. Offer Tabasco along with a variety of toppings and dippers.