Serves: 4-6

• 12 ounces aged extra-sharp cheddar cheese, grated
• 12 ounces Samuel Smith's Nut Brown Ale
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup finely chopped onion
• 4 tablespoons unsalted butter
• 3 1/2 tablespoons flour
• 2 teaspoons minced garlic
• 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/4 teaspoon kosher salt

Instructions:

• Melt butter in a heavy stockpot and saute onion over medium-low heat until translucent, about 4 minutes. Add garlic and thyme; saute 1 minute more.
• Add flour and stir gently for about 3 minutes. Add smoked paprika, dry mustard, and salt. Cook together 1 minute.
• Add ale, stock, and milk; bring to a boil. Reduce heat to low, cover, and simmer gently for 20 minutes, whisking occasionally.
• Pour soup through a fine sieve into a large bowl, pressing on the solids with the back of a spoon. Return the strained soup to the pot, off the heat. Stir in Worcestershire sauce, and add cheese a handful at a time, stirring gently. If soup is not smooth, pass through the sieve once more.
• Spoon into bowls and top each serving with pretzel nuggets.