Potato Cheddar And Ale Soup

Ingredients

375 gr carrots
300 gr celery
80 gr butter
1,800 gr russet potatoes
24 gr flour
3 gr fennel seed
2 gr black pepper
2,800 ml chicken stock
1 1/2 scottish ale
700 ml milk
325 gr cheddar cheese

Instructions

-shredded Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion dozen oz into bowl. Garnish with shredded cheese. Serve with bread.