Ingredients
Method
Preparation
- Heat olive oil in a large soup pot over medium-high heat. Add the onion, garlic, celery, jalapeno, red bell pepper, and smoked paprika, then cook for a few minutes until the vegetables soften.
Cooking
- Pour in half of the beer and all of the broth. Bring the mixture to a low simmer.
- Melt the butter in a separate saucepan. Whisk in the flour and cook for about 5 minutes, stirring regularly.
- Add the butter and flour mixture to the simmering soup. Cook for a few minutes until the soup begins to thicken.
- Slowly whisk in the milk and remaining beer. Simmer for 5-10 minutes until the soup is creamy and slightly thickened.
Finishing
- Remove the soup from the heat and allow it to cool slightly. Stir in the shredded cheddar and smoked cheddar until melted and smooth.
- Season with salt and pepper before serving.
Notes
Soft Pretzel Options: Homemade, semi-homemade, or store-bought pretzel rolls can be used. A heavy pot, such as an enamel-coated Dutch oven, is recommended for smoother results; stainless steel pots may produce a chunkier texture. To avoid clumpy cheese, allow the soup to cool slightly before adding the cheese. For an Instant Pot version, cook the vegetables, beer, and broth for 10-15 minutes on high pressure, release the steam, turn off the heat, and let the soup cool for 30 minutes. Prepare the roux separately on the stovetop, then whisk it into the soup with the milk and cheese. The Instant Pot version may have a slightly different, less thick texture than the stovetop method.