Vermont Cheddar Cheese and Ale Soup

Ingredients

• 1/4 cup olive oil
• 2 to 3 cups diced onions, from 2 to 3 onion
• 1 to 2 cups diced celery, from 4 to 5 stalks
• 2 cups diced carrots, from 4 to 5 carrots
• 2 cups diced red bell pepper, from 1 to 2 peppers
• 2 cups diced, peeled red potato, from 4 to 5
• 2 teaspoons kosher salt, plus more to taste
• 3 tablespoons Dijon mustard
• a few sprigs of thyme
• 6 cups water, vegetable stock or chicken stock, homemade is best
• 12 ounces beer
• 3.5 cups milk, 2% or whole
• 4 cups grated cheddar cheese, about 1 lb.
• 2/3 cup flour
• Dash Worcestershire
• Dash hot sauce
• fresh cracked pepper to taste
• bread for serving

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