Cheddar Beer Soup

2 tablespoons unsalted butter
1 medium onion grated
3/4 c. carrots grated
3/4 c celery grated
2 garlic cloves, minced
1/3 c. all-purpose flour
1 14.5 oz can chicken broth
1 (12 oz) bottle beer
1 c. milk
1 c. half and half
16 oz shredded sharp cheddar cheese (shred yourself for better consistency)
2 teaspoons cornstarch
popcorn, to garnish

Grate cheese and set aside. Grate onion, carrots and celery and sauté in melted butter over med heat. Cook about 10 minutes. Stir in the garlic, cooking about 30 seconds to 1 minute. Sprinkle the flour into the pan and cook for a minute or two to eliminate the raw flavor. Gradually add the chicken broth, beer, and the milk, whisking constantly to ensure you don't have any lumps. Bring the mixture to a simmer then reduce the heat to low and continue simmering for about 25 minutes.

While the soup simmers, add all of the cheese to a large bowl and sprinkle with the cornstarch - toss to coat.

Gradually add the cheese, whisking until melted and smooth before adding more. Season to taste with salt and pepper. Serve garnished with popcorn, if desired.