Beer Cheese Soup combines beer with lots of sharp cheddar cheese, chicken stock, half and half, and plenty of vegetables for a creamy and delicious soup.
In a large pot, melt 1/4 cup of butter over medium heat.
Add diced onions, jalapeno pepper, carrots, chives, garlic, Worcestershire sauce, salt, pepper, and dry mustard. Cook until vegetables are tender (8-10 minutes).
Pour in the chicken stock and beer. Simmer on low as you prepare the cheese sauce.
In a medium saucepan, melt 1/4 cup butter over medium heat.
Add flour and whisk together. Cook until browned (1-2 minutes).
Slowly add the half and half, whisking until thickened.
Remove from heat and add the shredded cheese. Stir until melted.
Use an immersion blender to make the cheese mixture smooth. (It will be thick.) Set aside. (Optional: You can also use the immersion blender on the vegetables for an even smoother soup.)
Pour the cheese sauce into the pot of soup and whisk to combine. Cook on low for 10 minutes.
Serve with cooked and crumbled bacon, popcorn, and/or croutons for garnish.