Cheddar-Beer Fondue Soup

This recipe started out as something completely different: a potato-cheese soup with a bit of apple to brighten it up. Then I said, "Joe, can you invent a soup that tastes like a cheese fondue?"

Turns out, he can. And man, do we love fondue. Since the girls were little, restaurants like Fondue Stube and The Melting Pot were their favorite places to go for special occasions. And cheddar, beer, and homemade pretzel bread - what's a better combination for watching the Sunday football game?

Joe put together this soup by cooking classic cheese fondue dippers like potato, carrot, apple, and celery, while making the cheese sauce according to classic fondue prep techniques, then slowly stirring the cheese into the soup pot. This recipe comes together even quicker if you use Kraft's packets of shredded cheeses. We made a batch of pretzel bread for the side, and dipped it in as we ate. Swoon.

If we could have sent a big pot of this soup to the Chicago Bears yesterday, I'm sure they would've trounced the Rams. Next time we'll invite them all to dinner.

Ingredients

3 large russet potatoes, peeled and cut into 1" dice

2 medium carrots, peeled and diced

2 medium yellow onions, peeled and chopped

2 stalks celery, chopped

1 large garlic clove, minced
4 cups chicken broth

1 large Granny Smith or other tart apple, peeled and cut into 1" dice

4 tbsp butter
1/4 cup flour
1 tsp dry mustard
1 tsp paprika
1/4 tsp white pepper
2 tsp salt

3 cups Kraft sharp cheddar, shredded

1 cup Kraft Swiss cheese, shredded
1 cup beer
1/2 cup white wine or sherry

Directions

In a large pot, add the potatoes, carrot, onion, celery, garlic, and chicken broth. Bring to a boil, reduce heat and cover, and simmer for 10 minutes. Add the apple, then continue simmering, covered, until the vegetables are tender - about 20-30 minutes.

In a smaller saucepan, melt the butter. Slowly stir in the flour, spices, and seasoning, until the texture is creamy. Pour in the beer and sherry, and simmer until the alcohol is evaporated.

Strain the broth from the vegetables and return the vegetables to the soup pot. Cover the pot and keep the vegetables hot. Slowly stir the broth into the beer-flour mixture until it is creamy, about 10 minutes. Gradually add the cheeses, stirring constantly so the cheese melts and is incorporated into the broth.

Pour the cheese mixture over the vegetables and continue to heat over a low flame until heated through. Stir frequently, and be sure not to boil the soup, since this will cause the cheese to separate from the broth. This soup will keep all day in a slow cooker pot on warm heat, if you stir it occasionally.

If you'd like, garnish the soup bowls with thin slices of apple and a sprinkle of paprika.

Serves 4.