Ingredients

The following ingredients have 4 Servings
  • 1 cup diced Carrots
  • 1 cup diced Yellow Onion
  • 1 cup diced Celery
  • 1 Red Bell Pepper ((diced))
  • 1 Jalapeno Pepper ((diced))
  • 2 cloves Garlic ((minced))
  • 2 tablespoon Cooking Oil ((or butter))
  • 1/3 cup Butter ((divided))
  • 1/3 cup Flour
  • 2 cups Half and Half
  • 2 cups Chicken Stock
  • 12 oz Beer ((recommended: Octoberfest Marzen or similar malty beer))
  • 4 cups shredded Sharp Cheddar Cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Smoked Paprika
  • Bacon ((crumbled))
  • Chives ((chopped))

Instruction

  • Heat 2 tablespoons of cooking oil in a Dutch Oven and add diced carrots, onion, celery, and peppers. Cook on medium heat until vegetables are tender, add garlic and cook for an additional 1-2 minutes, or until garlic is fragrant.
  • Remove vegetables from pot, turn pot on low and add 1/3 cup butter. When butter is melted sprinkle in flour and whisk continually to form a roux. Cook the roux for 3-5 minutes while whisking.
  • Slowly add Half and Half to the roux, whisking to combine. Then add chicken stock and beer.
  • Add Cheddar cheese one handful at a time until it is completely melted into the soup.
  • Mix in mustard, Worcestershire sauce, seasonings, and return vegetables to the pot. 
  • Simmer for 5 minutes and serve topped with bacon or chives, as desired.