4 tablespoons butter
1 small onion, diced
2 garlic cloves, minced
1/2 cup white whole wheat flour (or all-purpose flour or gluten free flour)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dry mustard
1 bottle of Leinenkugel’s Canoe Paddler
2 cups low sodium chicken stock
2 cups 2% milk (anything besides skim)
6 ounces sharp white cheddar, freshly grated
6 ounces yellow cheddar, freshly grated
2 teaspoons Worcestershire
2 cups diced ham, warmed
Heat a large stock pot over medium heat and add the butter. Melt completely.
Add onion and garlic; saute 5 minutes or until softened and slightly golden.
Whisk in the flour, salt, pepper, and dry mustard. Cook for 3-4 minutes until flour is nutty and golden. Add in Leinenkugel’s Canoe Paddler and stirring constantly, cook the mixture somewhat thickens, 2 minutes or so.
Add chicken stock and milk; stir to combine. Bring to a boil, then reduce heat immediately to a simmer. Cook 5-10 minutes or until soup is thickened.
Remove from heat and stir in shredded cheese and Worcestershire sauce.
Garnish with ham, bacon, green onions, or additional shredded cheese as desired. Serve immediately.