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Vermont Cheddar Cheese Soup

Alexandra's Kitchen
  • minutes
  • Serves 14

INGREDIENTS

4 oz

Pancetta

2 cups

Carrots

1 cup

Celery

2 cups

Onions

2 cups

Red bell pepper

2 cups

Red potato

3

sprigs Thyme

3 tbsp

Dijon mustard

1 dash

Hot sauce

1 dash

Worcestershire

2/3 cup

Flour

2 tsp

Kosher salt

1

Pepper, Fresh cracked

1

Bread

1 lb

grated cheddar cheese, grated

3 1/2 cups

Milk

12 oz

Beer

6 cups

Water