Still not cold enough here, but this looks tasty!
Wisconsin Cheddar Beer Soup (from Cooks Country)
You will need one 4 oz chunk of American cheese from the deli counter for this recipe; do not use presliced or packaged shredded cheese here. Freeze the American cheese for 15 mins to make shredding easier.
4 Tablespoons unsalted butter
1 onion, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 and 3/4 cups low-sodium chicken broth
1 (12 oz) domestic beer (Miller High Life tasted the best)
2 cups whole or low-fat milk
3 cups shredded sharp cheddar cheese
1 cup shredded American cheese
2 teaspoons cornstarch
salt and pepper
1. Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 mins. Add garlice and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 min. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20-25 mins.
2. Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in 2 batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve.
(Soup can be refrigerated in an airtight container for 3 days)
Top with some popcorn for the way it’s done in Wisconsin.