1/4 c. butter
1/3 c. all-purpose flour
3 c. chicken broth
2 c. milk
1/4 tsp. white pepper
1 c. beer
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
3 1/2 c. (14 oz.) shredded sharp Cheddar cheese
Croutons (optional)

Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Add next 3 ingredients and bring to a boil, stirring frequently. Remove from heat; add cheese and stir until melted. Ladle soup into individual bowls. Garnish each serving with croutons. If desired, serve immediately. Yield: About 2 quarts.