Directions

1. Melt butter in a Dutch oven over medium heat.
2. Cook onion, carrot, and celery until softened, 6 to 8 minutes.
3. Stir in garlic for 30 seconds.
4. Sprinkle in flour and cook 2 minutes.
5. Whisk in broth gradually, then beer and milk.
6. Add mustard, Worcestershire, and cayenne.
7. Simmer gently until vegetables are tender and soup thickens, 15 to 20 minutes.
8. Reduce heat to low and add cheddar by handfuls, whisking until smooth.
9. Season with salt and pepper.
10. Serve with chives, popcorn, or pretzels.