Beer and Cheese Soup with Soft Pretzels

• olive oil↗1 tablespoon
• half an onion, chopped0.5
• garlic cloves, minced↗2
• celery stalks, chopped↗3
• jalapeño, minced↗1
• red bell pepper, chopped↗1
• smoked paprika (adds bacon‑like flavor)↗1 teaspoon
• beer (Blue Moon or non‑alcoholic)1
• chicken or vegetable broth2 cup
• butter↗4 tablespoon
• flour↗4 tablespoon
• whole milk (preferably high‑fat)↗1 cup
• cheddar, shredded↗8 ounce
• smoked cheddar, shredded4 ounce
• salt and pepper to taste

Step-by-step instructions

1. 1

   Heat the olive oil in a large soup pot (see notes) over medium‑high heat. Add the vegetables (onion, garlic, celery, jalapeño, red bell pepper, smoked paprika). Sauté for a few minutes until softened.

2. 2

   Add half of the beer and the entire broth. Bring to a gentle boil.

3. 3

   In a separate pot, melt the butter. Whisk in the flour. Cook for about 5 minutes, stirring regularly.

4. 4

   Add this butter‑flour mixture to the boiling soup pot. Let the soup simmer a bit; it should begin to thicken. Gradually stir in the milk and the remaining beer. Bring to a boil again for 5‑10 minutes until creamy and slightly thickened.

5. 5

   Remove from heat and let cool for a few minutes. Add the cheese, stirring constantly until it melts evenly. Season with salt and pepper. Grab your spoons!