4 tablespoons butter
1 1/2 cups diced onion
1 cup diced carrot
1 clove garlic, minced
4 tablespoons flour
4 cups chicken or vegetable stock
1 teaspoon salt or more
1/2 teaspoon white pepper
1/2 teaspoon dry mustard powder
2 cups grated sharp Cheddar*
12 ounces lager or brown ale
Melt butter in a large heavy pot and add onion and carrot. Saute over medium-high heat until softened, about 10 minutes. Add garlic and cook 30 seconds. Add flour and cook another minute or two until the flour smells toasty.
Add half the stock and stir to combine. Add remaining stock and spices and bring to simmer. Allow to thicken. For a smooth soup, blend with an immersion blender at this point.
Reduce heat to low. If you have it too hot the cheese won’t melt smoothly. Stir in cheese slowly to melt. Add beer last and heat through. Serve immediately.
*Dawn says Velveeta is good, too, but I haven’t tried it.
Find it online: https://hilahcooking.com/beer-cheese-soup/