• prep: 1 hr
• cook: 35 min
• total: 1 hr 35 min

servings:

Adapted from my mother and my Vermont auntie Marcy's recipe. The original recipe, which calls for pancetta and chicken stock, can be found here. Notes:  Worcestershire sauce is not vegetarian, so if you are adhering to a vegetarian diet, omit it, or seek out a vegetarian/vegan variety of Worcestershire sauce. 

• 1/4 cup olive oil
• 3 to 4 cups diced onions, from 2 to 3 onion
• 2 to 3 cups diced celery, from 1 small head
• 3 to 4 cups diced carrots, 5 to 6 carrots
• 2 to 4 cups diced red bell pepper, from 2 peppers
• 2 to 3 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, leaves removed from stems
• 6 cups vegetable stock or water
• 12 ounces beer
• 3.5 cups milk, 2% or whole
• 4 cups grated cheddar cheese, about 1 lb.
• 2/3 cup flour
• dashes Worcestershire, see notes above
• dashes hot sauce
• Fresh cracked pepper to taste
• Bread for serving

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