Wisconsin Style Beer Cheese Soup

• 1 whole Small Onion, Chopped
• 1 whole Celery Rib, Chopped
• 1 whole Large Carot Chopped
• 1/2 whole Sweet Red Pepper, Chopped
• 1/3 cups Butter Plus 3 Tablespoons, Divided
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/3 cups Flour
• 3 cans (14.5 Oz. Can) Low Sodium Chicken Broth
• 1 stick (8 Oz) Cream Cheese
• 12 ounces, weight Shredded Cheddar Cheese
• 1 can (12 Oz. Can) Budweiser Or Full Bodied Lager
• 1/2 teaspoons Fresh Shaved Nutmeg
• 1 loaf Sour Dough Bread, Cut In 1/4 Inch Slices
• 1 pound Sliced Bacon, Cooked And Crumbled
• 8 Tablespoons Sour Cream, To Serve
• Chopped Leeks, For Garnish

1. Chop the onion, celery rib, carrot and sweet red pepper. Cook over medium heat in a skillet with 3 tablespoons butter, a splash of extra virgin olive oil, and the salt and pepper until soft.
2. While cooking, in a large sauce pan melt the remaining 1/3 stick of butter. Slowly add in the flour and whisk until smooth. Add the low sodium chicken broth; bring to a boil. Then add the vegetables from the skillet, cubed cream cheese, and shredded cheddar cheese. Finally, stir in the lager (Budweiser or a full-bodied lager; I like Tecate).
3. Cook on low to medium heat for 2 to 3 hours, adding in salt , pepper and a bit of nutmeg to taste.
4. If you're a cheese head as I am, you may add a bit more cheddar along the way. It's your call.
5. Slice the sour dough bread 1/4 inch thick. Granish with sour dough slices, a bit of cheddar on top, followed with bacon, and tablespoon of sour cream and leeks. Enjoy it-I sure do!

onion, celery, carot, sweet red pepper, butter, salt, pepper, flour, chicken broth, cream cheese, cheddar cheese, lager, fresh shaved nutmeg, bread, bacon, sour cream, leeks

Taken from tastykitchen.com/recipes/soups/wisconsin-style-beer-cheese-soup/ (may not work)