Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture to the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Patrick Lalley, owner, of Blackthorn Restaurant and Pub in Buffalo, NY.