Preheat a large soup pot or stock pot over medium-high heat. Add butter and sauté carrots, onion, celery, and garlic until soft, about 10 minutes. Stir in hot pepper sauce, cayenne pepper, salt, and pepper.
Sprinkle with flour; cook and stir for about 2 minutes. Pour in chicken broth and beer; bring to a boil. Gradually stir in half and half, whisking to prevent scorching, until thickened. Remove from heat, stir in sharp cheddar cheese, American cheese, Dijon mustard, Worcestershire sauce, dry mustard, and sherry. Season to taste with hot pepper sauce and seasoned salt and pepper. Return to low heat and bring to a simmer, and cook 10 minutes. If soup gets too thick, thin with a little more beer. Serve topped with popcorn.
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Preheat a large soup pot or stock pot over medium-high heat. Add butter and sauté carrots, onion, celery, and garlic until soft, about 10 minutes. Stir in hot pepper sauce, cayenne pepper, salt, and pepper.
Sprinkle with flour; cook and stir for about 2 minutes. Pour in chicken broth and beer; bring to a boil. Gradually stir in half and half, whisking to prevent scorching, until thickened. Remove from heat, stir in sharp cheddar cheese, American cheese, Dijon mustard, Worcestershire sauce, dry mustard, and sherry. Season to taste with hot pepper sauce and seasoned salt and pepper. Return to low heat and bring to a simmer, and cook 10 minutes. If soup gets too thick, thin with a little more beer. Serve topped with popcorn.
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