2 tablespoons butter
1/2 cup finely chopped onion
1/2 teaspoon Leaf Thyme
1/2 teaspoon Ground White Pepper
1/4 teaspoon Cayenne Pepper
2-1/2 cups reduced sodium chicken broth
1/2 cup beer
3 tablespoons (divided) corn starch
1 cup heavy cream
3 cups (12 ounces) shredded Colby OR Co-Jack cheese
1 teaspoon hot sauce (optional)
Melt the butter in a large pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 3 to 4 minutes.
Combine chicken broth, beer and 2 tablespoons corn starch. Mix until corn starch is dissolved. Add corn starch mixture to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Add cream.
Toss cheese with 1 tablespoon corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot sauce, if desired.
Serve immediately. Delicious served with Peppered Parmesan Shortbread.