In a 4 qt. dutch oven, melt butter over medium heat. Add carrots,celery and onions: cook about 10 minutes stirring occasionally, until celery and onions are transparent.
Stir in flour, paprika, black pepper and ground red pepper. Add broth, heat to boiling over medium heat. Boil and stir 1 minute. Reduce heat. stir in whipping cream & cheese. Heat until cheese is melted stirring occasonally. Stir in beer. If desired serve topped or with popcorn.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 214 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 65.2mg||20 %|
|Sodium 173.4mg||6 %|
|Potassium 742mg||20 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 65.5g|
|Protein 9.8g||14 %|
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Calories per serving: 538
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