Beer Cheese Soup

Instructions

1. Prepare the vegetables
   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook until vegetables are softened but not browned, about 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Create the roux
   Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes to cook out the raw flour taste. This will create a roux that will thicken your soup.
3. Add liquids
   Slowly pour in the beer while whisking constantly to prevent lumps from forming. Allow the beer to simmer for 2 minutes to cook off some of the alcohol. Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle simmer.
4. Season the base
   Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika. Season with salt and pepper. Let the soup simmer for about 10 minutes, stirring occasionally, until it begins to thicken slightly.
5. Add the cheese
   Reduce heat to low. Gradually add the grated cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding more. Be careful not to let the soup boil after adding the cheese as this can cause it to separate.
6. Blend for smoothness (optional)
   For a smoother consistency, use an immersion blender to partially blend the soup, leaving some vegetable pieces intact for texture. Alternatively, transfer half the soup to a standard blender, blend until smooth, then return to the pot.
7. Final adjustments
   Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin it with a little more chicken broth or milk until you reach your desired consistency.
8. Serve
   Ladle the hot soup into bowls and garnish with crumbled bacon and chopped chives if desired. Serve immediately with pretzel rolls or crusty bread on the side.