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Melt butter in olive oil in pan and add onions, celery, carrots and garlic. Saute until translucent.
Add flour and stir to combine. Cook over medium-high heat for about a minute or two.
Deglaze pan with 1 beer. Mixture will be very thick and mushy.
Add chicken stock, milk and cream. Quickly whisk liquids with veggies until thoroughly combined.
Bring soup to a boil. This is important as that is when the soup will thicken the most.
Determine if you need to thicken it more or thin it out. Mixture should thickly coat a wooden spoon.
Add shredded cheese and whisk to combine. Use immersion blender and blend until soup is smooth.
Cook over medium-low heat for a few minutes then serve with garnishes of choice.