Ingredients

• 1 small Onion , diced
• 1 small Green pepper , diced
• 1 tablespoon Garlic , chopped
• 0.125 pound Butter (1/2 stick)
• 0.5 cup Flour
• 1 can Beer
• 8 ounces Cream cheese
• 1 pound Mild cheddar cheese , shredded
• 6 cups Milk
• 0.5 tablespoon Worcestershire sauce
• 0.125 cup Fresh parsley , chopped
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a large soup pot, melt butter over medium heat
2. Add onions and green pepper and sweat until softened, about 5 minutes
3. Add garlic and cook for 1 minute
4. Sprinkle in flour and cook over low heat for 15 minutes, stirring regularly to create a roux
5. Add beer and whisk until smooth
6. Add cream cheese in small pieces, stirring until melted and incorporated
7. Gradually add milk, whisking continuously, and bring to a simmer
8. Add cheddar cheese gradually, stirring until melted and soup is smooth
9. Stir in Worcestershire sauce, parsley, salt, and pepper
10. Serve hot