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Originally shared on the web 11/29/2018

2 T. butter
1 onion, diced
2 carrots, peeled and diced
4 cloves garlic, minced
1/3 c. all-purpose flour
1 c. ale or chicken broth
1 T. Worcestershire sauce
2 c. milk
2 c. chicken broth
8-oz. pkg. shredded sharp white Cheddar cheese
1/2 to 1 c. shredded Swiss cheese
salt and pepper to taste
Garnish: crushed honey-mustard & onion flavored pretzels
Optional: hot pepper sauce

Melt butter in a stockpot over medium heat. Sauté onion and carrots until softened, about 20 minutes. Add garlic to onion mixture; cook an additional minute. Add flour; cook, stirring constantly, for 3 to 4 minutes. Add ale or one cup broth and cook, stirring constantly, for 3 minutes. Stir in Worcestershire sauce, milk and 2 cups broth; simmer for 12 minutes. Purée soup in batches in a food processor. Return soup to pot and turn heat to medium-low. Add cheese, a handful at a time, stirring constantly until cheese has melted. Do not allow soup to boil. Season with salt and pepper. Garnish individual servings with crushed pretzels and hot sauce, if using. Serves 6.