Beer and Cheese Soup

Good for cold nights! Please use a beer that is light in flavor. Dark beer will only make the soup taste bitter. This is good with a toasted baguette.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tablespoons unsalted butter
• 1⁄2 yellow onion, chopped very fine
• 1  stalk celery, chopped very fine
• 2  small carrots, chopped very fine
• 1  garlic clove, minced
• 1⁄2 cup all-purpose flour
• 2  cups chicken broth
• 2  cups  whole milk
• 12  ounces  light beer
• 3  cups  grated sharp cheddar cheese, plus more for garnishing
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon sugar
• 1  teaspoon  hot sauce (optional)

Directions

1. Melt butter in a large saucepan over medium heat.
2. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump.
3. Still stirring constantly, add the broth slowly and cook until a thick paste forms, 3 minutes (if you need to use a whisk for clumps, that's okay).
4. Still stirring, slowing add the milk and then the beer. Cook until the form subsides and the mixture thickens slightly, about 5 minutes. Add the cheddar, salt, pepper, sugar an the hot sauce and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.