Makes about 2 quarts
This rich and slightly cheesy soup is perfect when paired with salty baked pretzels. For an added garnish, make croutons from slices of pumpernickel or rye bread that have been tossed with a bit of olive oil and seasoned with salt and pepper.
2 tablespoons olive or vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
6 tablespoons (¾ stick) unsalted butter
⅓ cup all-purpose flour
3 cups low-sodium chicken broth
12 ounces ale or lager beer
½ cup heavy cream
8 ounces mild yellow cheddar cheese, grated
Kosher salt and freshly ground black pepper
1. Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8 to 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute; do not brown. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.
2. Whisk in broth, beer and cream. Bring to a boil, reduce heat to a gentle simmer and cook, whisking occasionally, until slightly thickened, 10 to 15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition.
3. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper and serve.
— Adapted from Bon Appetit