Ingredients

• 1 small onion, diced
• 1 small green pepper, diced
• 1 tablespoon chopped garlic
• 1/8 pound (1/2 stick) butter
• 1/2 cup flour
• 1 can beer
• 8 ounces cream cheese
• 1 pound mild cheddar cheese, shredded
• 6 cups milk
• 1/2 tablespoon Worcestershire sauce
• 1/8 cup fresh chopped parsley
• Salt and 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