Oktoberfest Beer Cheddar Soup
3 tablespoons unsalted butter
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup Oktoberfest beer
1 tablespoon Worcestershire sauce
2 cups whole milk
2 cups low-sodium chicken broth
1 1/4 lb sharp cheddar cheese, shredded
Kosher salt and freshly ground pepper, to taste
Set a large saucepan or Dutch oven over medium heat. Add the butter and give it a minute to melt, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened.
Add the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour over the veggies and cook for 3-4 minutes, stirring frequently.
Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2-3 minutes. Mix in the Worcestershire sauce, milk and chicken broth until smooth.
Increase the heat to medium-high and let the soup come to a simmer, then reduce the heat to medium-low and allow it to continue simmering for 10-12 minutes. Turn off the heat under the pot and puree the soup with an immersion blender.
Set the pan over medium-low heat and, stirring constantly, add the cheese a little at a time. Be careful not to allow the soup to boil. Continue until you’ve added all of the cheese and the soup is smooth. Season to taste with salt and pepper.