I made this with Maudite Ale & Cabot Cheddar and pureed it for a finer texture. I agree that it was quite bland (I did cook the potatoes in salted water). The red pepper and cheese garnish helped a bit, but in the end we added salt and Worchester sauce for more flavor. It was also heavy on the potatoes. Next time, I would probably cut the amount of potatoes in half and use all broth instead of broth + water.
Penelope, Burlington, VT