Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • half an onion, minced
  • 2 cloves garlic, minced
  • 3-4 stalks of celery, minced
  • 1 jalapeno, minced
  • 1 red bell pepper, minced
  • 1 teaspoon smoked paprika (adds a bacon-like flavor)
  • 1 bottle of beer (I used Blue Moon – just a basic wheat beer)
  • 2 cups of chicken or vegetable broth
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup whole milk (high fat milk is better)
  • 8 ounces cheddar cheese, shredded
  • 4 ounces smoked cheddar cheese, shredded
  • salt and pepper to taste

Instruction

  • Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft.
  • Add half of the beer and all of the broth. Bring to a low simmer.
  • In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly.
  • Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened.
  • Remove from heat and wait for a few minutes for the soup to cool down slightly. Stir in the cheese until evently melted. Season with salt and pepper. Grab your spoonssss!