Ingredients
2 pounds butter
2 cups flour
(3) 16 oz. cans PBR
2 quarts heavy cream
3 cups chicken stock
1 pound shredded Gruyere cheese
2 pounds shredded sharp cheddar
Preparation
Over medium heat, melt butter and whisk in flor to make a roux, stirring constantly as you cook for 3 minutes.
Then gently whisk in liquids one at a time. Add the Gruyere followed by the sharp cheddar while still stirring.
Keep whisking until soup is smooth with no lumps. Lower the heat and simmer on low.
