- 8
- 60 mins
Ingredients
- 4 Tbsp unsalted butter
- 1 cup minced onions
- 1/2 cup minced carrot
- 1/2 cup minced celery
- 1 Tbsp minced garlic
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 bottle lager beer (12 oz)
- 14 oz sharp white Cheddar, shredded (about 3 1/2 cups)
- 8 oz smoked Gouda cheese, shredded (about 2 2/3 cups)
- 1 Tbsp cornstarch
- 2 oz cream cheese, cubed and softened
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/8 tap smoked paprika
- Salt, pepper, and Tabasco to taste
- Pretzel nuggets
Preparation
Step 1
Melt butter in a large pot over medium-high heat. Add onions, carrot, and celery; cook until onions soften and begin to brown, 7-9 minutes. Add garlic and cook until fragrant, 1 minute.
Stir in flour and cook 2 minutes, stirring often. Slowly whisk in broth, milk, and beer. Bring mixture just to a boil; reduce heat to medium and simmer until vegetables are very soft, about 20 minutes.
Off heat, purée soup with a handheld blender. Return soup to stove top over medium-low heat.
Toss cheddar and Gouda with cornstarch. Whisk cheese mixture into soup, by the handful, making sure the cheese is melted before adding more, then whisk in cream cheese until melted.
Off heat, stir in Dijon, Worcestershire, and paprika; season soup with salt, pepper, and Tabasco. Garnish each serving with pretzel nuggets.