Beer Cheese Soup

I made this soup for dinner tonight. It could probably be pretty simple: potatoes, stock, beer, cheese, but you know me. Thats too boring. Here is what I used:

3 carrots, diced
3 celery stalks, diced
1 large white onion, diced
I head cauliflower, chopped finely (I call this a "fake potato")
1 quart stock (I just made vegetable stock the other day so I used that, but chicken stock would be good too)
3 russet potatoes, diced (but not peeled... who has time for that? Just wash them.)

I sauteed all the veggies in a little Jalapeno Grapeseed Oil from Wildtree (but you could use any oil or fat). When they were tender I added the stock. I let everything boil for about 15 minutes then simmered it for another 20 minutes or so.

I pureed it with my immersion blender. I pureed it until it was completely smooth (you could leave it more chunky if you choose) but I was trying to make it look like plain potato soup.

I added half a bottle of beer- any kind will do. I used Blue Moon something or other. It was pretty good.

I added about 1 1/2 cups grated cheddar and about 1/2 cup heavy cream. I mixed it together with salt and pepper and added a few spices (a little parsley and paprika).

As it cooled it thickened. I served it with chives for the top, but next time i might make some real bacon bits to top it with. We had it with some jalapeno artisan bread that I popped in the oven at the same time.