Serves 8
1 cup unsalted butter
1 1/3 cups all-purpose flour
1 large yellow onion, diced
8 cloves garlic, minced
4 cups vegetable stock
1 cup (8 fluid ounces) Stone Ruination IPA
1 cup whole milk
3 heads roasted garlic
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
2 1/4 pounds sharp white Cheddar cheese, grated
Salt
Freshly ground white pepper
Chopped fresh chives, for garnish
Melt 3/4 cup of the butter in a small saucepan over medium heat. Add the flour, whisking briskly to avoid lumps. Cook, stirring frequently, until the flour takes on a light blond color, about 5 minutes. Remove from the heat.
Melt the remaining 1/4 cup butter in a large soup pot over medium heat. Stir in the onion and minced garlic and cook just until the garlic is aromatic, 30 seconds to 1 minute. Add the vegetable stock, IPA, and milk. When the liquid begins to simmer, stir in the garlic, paprika, and cumin. Using a handheld immersion blender or in a regular blender, puree until smooth. Whisk in the flour mixture. Add the cheese a handful at a time, whisking after each addition, until melted and smooth.
Season with salt and pepper to taste. Serve immediately, garnishing each serving with some of the chives.
A place for me to keep all my recipes... the first few entries have had credits removed because I copied and pasted them from my 
