Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the chicken broth and beer until smooth. Bring to a simmer, stirring occasionally.
• Reduce heat to low and stir in the milk. Do not boil.
• Add the shredded cheeses a handful at a time, stirring until melted and smooth after each addition. Continue stirring until the soup is creamy and well combined.
• Stir in salt, pepper, and Worcestershire sauce. Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh chives or croutons if desired.