3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup all-purpose flour
1 pound baking potatoes, peeled and cubed
6 cups chicken broth
1 (12 ounce) bottle beer
1/2 cup heavy cream
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
2 cups shredded extra-sharp Cheddar cheese

Heat oil in large saucepan over medium heat. Add onion, carrot and
celery; cook until very tender, about 10 minutes. Stir in flour; cook 1
minute. Ad potato, broth and beer. Bring to boiling; cook 10 to 15 minutes
or until potatoes are tender.

Combine heavy cream, mustard, salt, hot pepper sauce and Worcestershire
sauce in small bowl. Stir into soup. Remove from heat. Add cheese,
stirring until cheese is melted and smooth. Remove 2 cups of soup and
solids to blender or food processor. Purée. Stir back into soup. Serve
immediately.