Step 1

Heat butter in a large pot over medium-high heat.

Step 2

Add onion, carrots, celery, and a large pinch of salt and pepper. Cook, stirring occasionally for 12-13 minutes or until the onions are translucent.

Step 3

Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

Step 4

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Step 5

Add a splash of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.

Step 6

Stir in diced potatoes, veggie broth, and beer, along with another pinch of salt and pepper.

Step 7

Cover, turn heat up to medium-high, and bring to a simmer.

Step 8

Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.

Step 9

Remove soup from heat. Transfer soup mixture to a high speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot.

Step 10

Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.

Step 11

Stir until cheese is melted, and garnish with green onions and shredded cheddar cheese!