Curly'S Beer Cheese Soup

• 1/4 cup carrot, diced
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1 teaspoon garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 (12 ounce) cans beer
• 4 cups water
• 1/4 cup chicken base
• 2/3 cup heavy cream
• 1/4 cup cream cheese
• 1/4 cup sour cream
• 10 slices American cheese
• 1/3 cup cheddar cheese, shredded

1. Saute carrots, onion, celery and garlic in butter until tender. Whisk flour into sauteed vegetables and allow to cook for 1 minute while whisking constantly.
2. Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base and heavy cream. Bring to a light simmer. Turn down burner and allow to cool for 15 minutes.
3. Add cream cheese, sour cream and American cheese slices.
4. With a burr mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted. Add remaining cheese using a whisk.
5. Season to taste with salt and pepper.

carrot, onion, celery, garlic, butter, flour, beer, water, chicken base, heavy cream, cream cheese, sour cream, american cheese, cheddar cheese

Taken from www.food.com/recipe/curlys-beer-cheese-soup-335511 (may not work)