• prep: 25 min
• cook: 30 min
• total: 55 min

servings:

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida

• 2 pounds potatoes (about 6 medium), peeled and cubed
• 1 small onion, chopped
• 2 cups water
• 1-1/2 cups 2% milk
• 1 cup beer or chicken broth
• 2 tablespoons Worcestershire sauce
• 2 chicken bouillon cubes
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon white pepper
• 2 cups shredded cheddar cheese
• Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

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