Copycat Flying Saucer Beer Cheese Soup - cooking recipe

Ingredients

3/4 cup red sweet bell peppers or 3/4 whole red sweet bell pepper, sliced julienne
1 (32 ounce) package Velveeta cheese, cut into small cubes
4 tablespoons butter
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 cup cold water
1 (32 ounce) box low sodium chicken broth
3 cups half-and-half
1 (12 ounce) bottle dark beer (I use Samuel Adams Boston Lager)
2 dashes cayenne pepper sauce (I use Frank's Red Hot)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt

Preparation

Add butter and peppers to large soup pot over medium heat. Saute until peppers are tender.
Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!