Stacie, Here is a Cheddar Cheese soup, minus the beer that sounds good.

This recipe looks good. From Framed Cooks Blog.

Cheddar Cheese Soup

* 1/2 stick butter
* 2 cups chopped onion
* 2 celery stalks, chopped
* 2 minced garlic cloves
* 1/4 cup flour
* 1/4 teaspoon paprika
* 1/4 teaspoon red pepper
* 4 cups chicken broth
* 1 1/2 cups half and half
* 2 1/2 cups grated cheddar
* Worcestershire sauce

1. Melt butter in large saucepan over medium high heat and add onions, celery and garlic. Saute until tender, about 5 minutes.

2. Mix in flour and spices and stir. Stir in broth and bring to boil. Reduce heat and simmer 15 minutes. Strain solids out and return liquid to pot.

3. Add half and half to soup and bring to simmer. Add cheese in handfuls and stir until each addition is melted. Season to take with salt and pepper. Serve with Worcestershire sauce drizzled on top.

Here is the recipe served at Byerly's in the Twin Cities. Byerly's is a somewhat upscale grocery store/restaurant here. They have several locations and their soups are all very good. (as are all of their recipes that I have tried...)

Beer Cheese Soup
Top with popcorn or other garnishes.

1/2 cup minced onion
1/2 cup margarine or butter
2/3 cup flour
1 teaspoon dry mustard
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 (10 1/2 ounce) can chicken broth
4 cups milk
1 (12 ounce) can beer
3 cups finely shredded sharp Cheddar cheese, (12 ounces)

In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon.
Amount: 6-8 servings

Linda

Here's mine.....
Cheddar Cheese soup
1/2 cup onion chopped very fine
1/2 cup celery chopped very fine
1/2 cup shredded carrots
Melt 1/2 a stick of butter in a heavy pot and sautee veggies.
When they are no longer crisp but not brown, add
4 T flour
Stir and cook about 1 minute and add
3 cups chicken broth, slowly whisking so there are no lumps cook at a simmer 15 to 20 minutes.
Mix:
1/4 cup opf AP flour with a cup of chicken broth Slowly add to cooking soup. Simmer for 5 or 6 minutes to thicken and cook the flour.Add:
1 Tsp worchestershire sauce
2 tsps of Coleman's dry mustard...if you like some bite
pinch cayenne pepper of a couple of dashes of Tobasco and a "tall boy" can of beer....16 oz.
Then Add:
8 oz grated sharp chedder cheese...and heat and stir until smooth...do NOT boil!
Serve!
Linda C

I have one too, thick, chunky and cheesy, but no beer. From Midwest living.

Midwest Ham and Cheese Chowder

2 cups water
2 cups chopped potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon black pepper
2 cups milk
2-1/2 cups shredded cheddar cheese or 10 ounces American cheese, torn
1 15-ounce can cream-style corn
2 cups cubed cooked ham

Directions
1. In a large saucepan or pot, combine water, potatoes, carrots, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. For cheese sauce: In a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.

3. Add cheese to sauce and cook and stir until melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don't boil. Ladle into soup bowls and top with additional pepper, if you like. Makes 6 main-dish servings.

Annie