Cheesy Veggie Soup

Scott and I are still in the process of finding the perfect beer cheese soup recipe. This wasn't it, but it was still a good, cheesy soup recipe for those rainy days! The one thing I wish I did better was make sure to blend this a little more. I got a little impatient and decided not to make sure it was thinned out!

Cheesy Veggie Soup-adapted from Mommie Cooks
Total Time: 30 Minutes
Serves 4

• 1 tablespoon butter
• 1/2 onion, chopped
• 2 carrots, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 4 tablespoons flour
• 1 cup beer
• 4 cups chicken broth
• 1/2 cup half & half
• 2 cups of shredded cheddar cheese
• 1 tablespoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Melt butter in a large stock pot over medium heat. Stir in onions, carrots, celery and garlic for 3-4 minutes. Mix in flour, beer and chicken broth, stirring constantly. Bring to a gentle boil. Once boiling, reduce heat to low, add in half & half and cheddar cheese. Stir until cheese is melted.

Carefully transfer chunks of vegetables and soup into a blender in batches (or use an immersion blender if you're lucky enough to have one). Puree until smooth and return to stock pot. Repeat until soup is smooth.