7ouncesgrated white Cheddar cheeseI used Kerrygold
8ouncesgrated sharp Cheddar cheese
½tablespoonWorcestershire sauce
2dashes hot sauce
1teaspoondry mustard
Salt and pepper to taste
Popcorn for garnish
Instructions
In a large dutch oven melt the butter over medium heat. Add the carrots, onions, and garlic and cook until vegetables are soft. Add the flour and cook for 2 more minutes, stirring constantly.
Reduce heat to medium low and Add the chicken broth, beer, half and half and milk. Cook for 15 minutes, stirring frequently. Add cheeses by the cup, stirring constantly until cheese melts before adding more. Stir in the Worcestershire, hot sauce and dry mustard. Season to taste with salt and pepper. Use an immersion blender to puree soup until smooth.
Serve immediately and garnish with popcorn
Notes
When you are cooking this soup the color will be pale. Don't panic! It gets darker when you puree the carrots!