4 tablespoons (2 ounces) unsalted butter
1 small onion, diced
3 to 4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken stock
1/4 cup chopped bacon
6 ounces beer of choice
4 ounces room temperature cream cheese
2 cups (8 ounces) freshly-grated sharp yellow cheddar
2 cups (8 ounces) freshly-grated sharp white cheddar
1 cup whole milk
Kosher salt and white pepper, to taste
In a large Dutch oven, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Add the garlic and cook for another minute.
Stir in the flour and cook until thick and lightly toasted, about 2 minutes. Whisk in the chicken stock and bring to a gentle boil. Reduce heat and simmer, stirring occasionally, for 40 to 45 minutes.
Return stock mixture back to the Dutch oven and return to a gentle simmer over medium-low heat. Add the beer, followed by the cream cheese and handfuls of cheddar, whisking constantly until the cream cheese is smooth and the cheddar is melted. Make sure the mixture never comes to a boil; boiling will cause the cheese to separate.
Stir in the milk, bring back to a gentle simmer. Season with salt and pepper to taste. Serve with toasted pretzel bread and additional shredded cheese, if desired.