Recipe(tried): Potato Cheese Soup with Round Soup Topper Crusts

Potato Cheese Soup - serves 4

1/2 cup onion, chopped
1/2 cup celery, chopped
2 T. margarine
2 cups potatoes, peeled and chopped
1 1/2 cups chicken broth
1/2 t. dry mustard
3 T. flour
1 1/2 cups milk
1/2 cup beer
1 1/2 cups grated sharp cheddar cheese
Crust round soup toppers - recipe follows

Sate onion and celery, in margarine until tender. Add potatoes, chicken broth and dry mustard. Cover and simmer for 15 minutes. Dissolve flour in milk and add. Cook until thick.

Stir in beer and grated cheese until cheese melts. Ladle into bowls, top each with a crust round soup topper and serve.

CRUST ROUND SOUP TOPPERS
Cut 2/3 cup margarine into 1 cup flour. Str in 1/3 cup sour cream.. Cover and refrigerate dough 2 hours. Roll out, cut into 3 inch circles. Bake at 350 for 15 minutes. Place one on top of each bowl of potato soup.

*this soup reheats well
Lisa