Great soup for sandwich dunking!   A Cuban sandwich or Jeff’s soft pretzels are perfect  with  this.

Prep time:1 1/2 hours                               Servings:6

4 tablespoons butter

1 small onion, diced

1 large carrot, diced

2 stalks celery, diced

3 to 4 cloves garlic, minced

1/4 cup flour

4 cups chicken broth

small bottle lager beer ( use Stella Artois)

4 oz. cream cheese (room temperature, cubed for easy melting)

2 cups (8 oz.) grated sharp yellow cheddar

2 cups (8 oz.) grated sharp white cheddar

1 cup whole milk

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Salt and pepper to taste

In a large Dutch oven , melt the butter over medium heat. Add the onions, carrots, and celery and cook until soft and translucent, about 8 minutes  Add the garlic and cook for another minute.

Stir in the flour and cook until thick and lightly toasted, about 2 minutes.  Whisk in the chicken stock and bring to a gentle boil. Reduce heat to simmer, stirring occasionally, for 40 to 45 minutes.  Strain through a fine mesh sieve.  Return stock to pot, puree cooked  vegetables in a blender, and add back to broth.

Continue cooking at a gentle simmer over medium low heat  Add the beer, followed by the cream cheese and handfuls of cheddar, whisking constantly until the cream cheese is smooth and the cheddar is melted.  Make sure the mixture never comes to a boil; boiling will cause the cheese to separate.

Stir in the milk, Dijon, Worcestershire sauce and bring back to a gentle simmer.  Season with salt and pepper to taste. 

Jock says he likes to Sprinkle a little Tabasco on his serving.  You could also top each bowl with some extra grated cheese.