Step 1

BOIL: First, bring a large pot of water to a boil. Add the diced potatoes, carrots, and onions. Keep at a low boil - covered - for about 10-15 minutes (or until the potatoes are fork tender).

Step 2

BLEND: When veggies are finished boiling, strain them and add them to your food processor. Spray out the large pot they were boiling in and set it aside. Then, add the remainder of the soup ingredients (EXCEPT the beer) to your food processor. Pulse 4-5 times to start chopping up the bigger pieces of veg. Then, turn the blender to high and blend for at least 1-2 minutes to fully emulsify the oil. The mixture will be smooth and shiny.

Step 3

FINISH: Add the contents of the food processor to the sprayed-out pot and stir in the beer. Cover and bring the mixture to a boil. Then, turn the heat to low, remove the cover, and simmer for 7-10 minutes. Stir the soup frequently, making sure you scrape the bottom of the pot. If the soup becomes too thick for your taste, feel free to add a little more water until it reaches your desired consistency. Taste and adjust seasonings as you see fit.

Step 4

SERVE: To make the pretzel bowls - Get out your soft pretzel bun and use a sharp knife to cut a circle into the top, careful not to go all the way through the bun. Scoop the bread out with a spoon to create space for the soup.Pour the beer cheese soup into the soft pretzel bowl, sprinkle with paprika, vegan bacon, and/or chives and enjoy!