Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad

foodnetwork.com

Minimurph

4 tablespoons unsalted butter

2 cloves garlic, finely chopped

1 carrot, finely chopped

1 rib celery, finely chopped

1 onion, finely chopped

¼ cup all-purpose flour

Salt and freshly ground black pepper

3 cups chicken stock, plus more if needed

1 cup whole milk

One 12-ounce bottle light-bodied beer

2 large russet potatoes, peeled and chopped

2 cups grated extra-sharp Cheddar (about 8 ounces)

Dash hot sauce

Dash Worcestershire sauce

Sour cream, for topping

4 slices bacon, cooked crisp, for topping

2 tablespoons chopped fresh chives, for topping

Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows

Gina's Spinach Salad

subheading: Spiced Pecans:

2 tablespoons unsalted butter

1 teaspoon ancho chile powder

1 teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon smoked paprika

Freshly cracked black pepper

1 cup pecan halves

subheading: Spinach Salad:

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 small shallot, minced

3 tablespoons olive oil

Pinch sugar

Kosher salt and freshly cracked black pepper

One 10-ounce package prewashed baby spinach

4 slices bacon, cut into ¼-inch pieces, fried crisp

4 ounces crumbled blue cheese

1 cup halved cherry tomatoes

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