Total comfort food for all.
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, celery & red pepper. Saute for a few minutes until soft.
Pop the top & add a beer and half the broth. Bring to a low simmer.
In a separate saucepan, melt the butter. Whisk in the flour & cook until just thickened.
Whisk the butter-and-flour mixture to the simmering soup pot. This thickens the soup.
Slowly whisk in the milk. Pop the top & add the other beer.
Simmer again for 5-10 minutes until creamy and slightly thickened. Add as much broth as you would like to thicken or thin the soup.
Turn the heat down to low & whisk in the cheese until melted.
Season with salt and pepper.
slightly adapted from Pinch of Yum's Beer Cheese Soup with Homemade Pretzels Recipe