Categories: Soup

Ingredients

• 1/2 cup unsalted butter
• 2 large carrots, peeled and chopped
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2/3 cup all-purpose flour
• 32 oz. chicken broth
• 12 oz. bottle amber ale
• 1 cup whole milk
• 1/2 cup half-and-half
• 1 1/2 tsp kosher salt
• 1 tsp Worcestershire
• 1 tsp dry mustard
• 1/2 tsp black pepper
• 2 cups shredded sharp Cheddar cheese
• Garnish: crumbled cooked bacon, hot sauce, chopped chives

Directions

1. In a large Dutch oven, melt butter over medium-high heat. Add carrots, onion, and garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Whisk in broth, ale, milk, half-and-half, salt, Worcestershire, mustard and pepper. Bring to a boil; reduce heat to medium. Cook, stirring occasionally, for 15 minutes. Gradually stir in cheese until melted and smooth.

2. Using an immersion blender or working in batches in a blender, puree soup until smooth. Garnish with bacon, hot sauce and chives.

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