A delightful twist on the classic beer cheese soup, enhanced with a touch of garlic and a blend of sharp cheddar and cream cheese for a rich and creamy texture.
In a large pot, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain the soup's light color.
Add the chopped carrots, onion, celery, and minced garlic to the pot. Cook until the vegetables are tender.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the vegetables and stir well to coat evenly.
Using a whisk helps to avoid lumps in the mixture.
Gradually pour in the chicken broth while stirring constantly. Bring the mixture to a gentle boil.
Adding the broth slowly ensures a smooth consistency.
Reduce the heat and stir in the beer. Simmer for a few minutes to blend the flavors.
Choose a beer with a flavor profile you enjoy, as it will influence the soup's taste.
Add the cream cheese and stir until fully melted and incorporated.
Cut the cream cheese into smaller pieces to help it melt faster.
Gradually add the shredded cheddar cheese, stirring constantly until melted.
Add the cheese in small batches to prevent clumping.
Serve the soup hot, garnished with additional shredded cheese or chopped parsley if desired.
Pair with crusty bread or pretzels for a complete meal.
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