Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments - near other fresh, prepared vegetables.
Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (63%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1g|
|Cholesterol 29.7mg||9 %|
|Sodium 243.7mg||8 %|
|Potassium 96.9mg||3 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.5g|
|Protein 7.9g||11 %|
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Calories per serving: 167
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