Big Game Spicy Beer Cheese Soup

Ingredients

• 2 tablespoons butter 
• 1 cup carrots finely chopped
• 1 cup celery finely chopped
• 10.8 ounce condensed cheddar cheese soup canned
• 32 ounce carton chicken stock 
• 21.5 ounce cream of chicken soup canned
• 1 clove garlic minced
• 2 teaspoons garlic powder 
• 1 teaspoon ground pepper 
• 2 teaspoons ground mustard dry
• 1 tablespoon olive oil 
• 2 teaspoons onion powder 
• 1 tablespoon pepper sauce hot tabasco® (such as )
• 0.5 pound block pepperjack cheese shredded
• 1 pound processed cheese cubed
• 0.5 pound block sharp cheddar cheese shredded
• 2 teaspoons pepper white
• 1 tablespoon worcestershire sauce 

Equipment

• whisk
• dutch oven
• immersion blender

Directions

1. Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
2. Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
3. Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
4. Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
5. Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
6. Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
7. Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.