Smokey Cheddar Jalapeno Soup

Instructions:

1. Preboil the potatoes in a pot of water for 10 minutes to soften them, speeding up the overall cooking time. Drain and set aside.

2. Place white onions, celery, carrots, jalapenos, and minced garlic in a blender. Blend until almost pureed.

3. In a large saucepan, melt the unsalted butter over medium heat. Add the blended vegetable mixture. Sauté, stirring occasionally, until the vegetables are softened, about 5-8 minutes.

4. Pour half of the beer into the saucepan with the vegetables. Let it cook until the beer volume is reduced by half, which should take a few minutes.

5. In a separate dish, mix together water, chicken bouillon, and cornstarch until well combined. Gradually add this mixture to the pot, stirring continuously.

6. Stir in the remaining beer and the preboiled potatoes. Let the soup simmer for about 20 minutes, or until the potatoes are fork-tender.

7. Add the heavy cream and both cheddar cheeses. Then stir in the fresh thyme, salt, and pepper. Continue to simmer the soup, stirring occasionally, until it reaches a creamy consistency, about 5-10 minutes.

8. Serve the soup warm, accompanied by slices of toasted bread if desired.