I used a half pound of extra sharp cheddar and a quarter pound of truffle cheddar. I used a bottle of Vanilla Porter.
Edit….. this is the recipe I use as a baseline. You can play around with different cheese and beer combos. I prefer a stronger stout or ale. The carrots and pepper don't have to be measured precisely. I use only 1 cup of half and half and only half a stick of butter to save a few calories.
https://www.foodnetwork.com/recipes/amy-thielen/best-ever-beer-cheese-soup-2354920
by –Sandstorm–