Wisconsin Beer Cheese Soup (thanx to David Cook)

• 3 tbsp butter
• 1 lg onion, chopped
• 1 celery stalk, chopped
• 2 med carrots, chopped
• 3 tbsp all purpose flour
• 2 cups beef broth
• 2 med potatoes, preferably Yukon Golds; peeled and cubed
• 12 oz bottle of dark beer (preferably flat)
• 1 cup whipping cream
• dash grated nutmeg to taste
• 1/8 tsp cayenne (red) pepper or to taste
• dash salt
• 3 cups shredded sharp Cheddar cheese
• 1/2 cups additional shredded cheese
• 1 Red Savina Habanero (optional)

Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often. Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft.

Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream, nutmeg, cayenne and salt to taste. Reheat to a simmer. Add cheese, 1/2 cup at a time and stir until melted. Do not boil. Serve hot, garnish with additional shredded cheese.