Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 3/4 cup carrots, finely diced
  • 1/2 cup celery, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 1/2 cup light Wisconsin ale
  • 12 oz extra-sharp Wisconsin cheddar, freshly grated
  • 4 oz reduced-fat Colby cheese, shredded
  • 1 tbsp cornstarch
  • 1/2 tsp dry mustard
  • 1/4 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large Dutch oven over medium heat, melt the unsalted butter. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the light ale to deglaze the pan, scraping up any browned bits from the bottom. Gradually whisk in the chicken broth and 2% milk. Add 1/2 tsp dry mustard, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 10 to 12 minutes until slightly thickened.
  4. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water. Stir this into the simmering soup and cook for 1 minute until the liquid looks glossy and thickened.
  5. Reduce the heat to low. Add the cheese mixture one handful at a time, stirring constantly in a figure-eight motion until each batch is fully melted before adding the next. Ensure the soup does not boil once the cheese is added.
  6. Season with salt and freshly cracked black pepper to taste. Serve immediately while hot and velvety.