This beer cheese soup recipe is made with two types of shredded cheese, a bottle of your favorite wheat beer and diced jalapenos! It's perfect for dunking and dipping freshly baked pretzels and crusty bread.
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, dry mustard, paprika, smoked paprika and salt. Saute for 10 minutes until the vegetables have softened.
Add the beer and broth and heat to a low simmer.
Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 6 minutes, whisking the mixture often.
Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.
Whisk in the milk and simmer again for 10 minutes. Remove from heat let the soup cool down for 5 minutes.
Add the cheddar and smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with salt and black pepper to taste and serve.