• 1 Tbs butter
• 1/2 c. chopped onion
• 1/2 t. minced garlic
• 3 Tbs cornstartch
• 1 t. worcestershire sauce
• 1 bottle beer (12 oz)
• 1 (14.5 oz) can chicken broth
• 2 c. Half and half
• 2 c. shredded sharp cheddar cheese

1. Melt butter. Add onion, garlic, worcestershire sauce and saute. Add the beer and boil for 3 minutes. Add chicken broth, return to a boil, then lower heat medium/low and simmer.
2. Combine cornstartch with 3 Tbs water and blend until smooth. Set aside.
3. Add the half and half and cheese to soup. Stir constantly until cheese melts. Then stir in the cornstarch mixture. Stir until the soup is thick, about 2 minutes.

I searched far and wide for a beer cheese soup that I enjoyed and this one is great. I like to also add bacon bits (or just saute some chopped up bacon slices with the onions).