Melt butter in a large pot over medium-high heat. Add onions, carrot and celery; cook until onions soften and begin to brown (7-9 minutes.) Add garlic and cook until fragrant (1 minute,)
2.
Stir in flour and cook 2 minutes, stiring often. Slowly whisk in broth, milk and beer, Bring mixture just to a boil, reduce heat to medium and summer until vegetables are very soft (20 minutes.)
3.
Off heat, puree soup with a handheld blender. Return soup to stove top over medium-low heat.
4.
Toss cheddar and gouda with cornstarch. Whisk cheese mixture into soup by the handful, making sure the cheese is melted before adding more. Then whisk in cream cheese until melted.
5.
Off heat, stir in dijon, worcestershire and paprika. Season soup with salt, pepper and tabasco.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Jennifer
