Tillamook cheddar cheese is made by a farmer-owned cooperative in Tillamook County, Oregon, that was founded in 1909 by dairy farmers to establish quality control over their product. Today the Tillamook co-op ownership is 150 families strong. And the Portland-based Oregon Brewers Guild, which boasts that Oregon is home to more microbreweries per person than just about anyplace on earth, currently has forty-one small, independent brewing members scattered throughout the state. I can think of fewer toothsome marriages than that of a good, sharp cheddar and a full-flavored beer.

　　

Ingredients

serves 4

　　1 tablespoon unsalted butter

　　1 yellow onion, thinly sliced

　　2 celery stalks with leaves, thinly sliced

　　1 large russet potato, peeled, cut into 1-inch cubes

　　6 cups chicken stock (page 91)

　　1 cup full-bodied beer

　　1/4 teaspoon Tabasco sauce

　　1/2 teaspoon dry mustard

　　1/2 teaspoon Worcestershire sauce

　　1/2 pound sharp cheddar cheese, grated

　　1/4 cup chopped fresh chives, for garnish

　　1/4 cup crème fraîche or sour cream, for garnish (optional)

　　

Step 1

Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.

　　

Step 2

Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.

　　

Step 3

Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.

　　

Step 4

Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.

　　Cooks' Note

　　Suggested Beverage: A delicious Oregon microbrew, or something from your own local brewpub.

　　The Gourmet Slow Cooker: Volume II