Instructions
- In a large pot or Dutch oven, melt all Base Butter over medium heat.
- Add all Base Onion, Carrots, and Celery and cook until softened, about 8-10 minutes.
- Stir in all Base Flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in all Base Chicken broth, ensuring no lumps form.
- Bring to a simmer and cook for 15 minutes, allowing the soup to thicken.
- Stir in all Base Heavy cream.
- Reduce heat to low. Gradually add all Cheese & Beer Cheddar, Monterey Jack, and Gouda, stirring constantly until melted and smooth.
- Stir in all Cheese & Beer Amber Ale, Garlic powder, Onion powder, and Smoked Paprika.
- Season with Salt and Black pepper to taste.
- Serve hot and enjoy!
