Cheddar & Beer Soup

I admit I am not a big football fan, in fact I had never been to a game until my friend Dani took me to one, I was 27 at the time. I think I might also be the worst fair weather fan there is, if I know someone who is on a team that's who I cheer for, I have no allegance to the city in question, I feel the same way about baseball. On the other hand I love the idea of Sunday night football with the guys. I am sure they would be happy to order pizza & wings, but I think cheddar & beer soup is the way to go. Your man should be impressed by the fact that you know how to cook with beer! You could probably also do some wings ;)

4 tablespoons unsalted butter
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
2 small carrots, finely chopped
1 clove garlic, minced
1/2 cup all-purpose flour
2 cups chicken broth
2 cups whole milk
12 ounces beer (not dark)
3 cups grated sharp Cheddar, plus more for garnishing
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon hot sauce (optional)
1 baguette
2 tablespoons olive oil

Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.

Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.