Beer Cheese Soup

Dice the carrots, celery, and onion into a ¼-inch dice. Peel the garlic cloves and crush them under the broad side of a knife.
Shred the cheese using the large holes of a box grater or a shredding blad on your food processor.
Heat the oil over medium heat in a large soup pot. Sauté the carrot, onion, celery, garlic, salt, and white pepper for about 7-10 minutes, or until tender.
Add the flour and stir often, cooking for 3 minutes.
Add in the beer to deglaze, stirring while drizzling the beer in a slow stream. Scrape the bottom of the pan while the beer and vegetable mixture thickens.
Stir in the milks and bring the soup to a boil (watch that it doesn't boil over!) Reduce the heat to simmer on low heat for 15 minutes until the vegetables are very soft.
Remove the pot from the heat. Use an immersion blender to blend to a smooth consistency or transfer the mixture by ladlefuls to a blender to blend to a smooth consistency. If you use a blender, take care to drape a towel over the top and remove the center cap to allow the steam to escape.
Stir in the cheese until it melts and the soup is silky smooth. Taste for seasoning and adjust with salt or pepper if desired.