I've never appreciated this particular soup and I usually just kinda chuckle to myself whenever someone proclaims that the are going to make "the best beer & cheese soup that you've ever had!". It is great for about 30 minutes then it breaks... can't serve it. $$$ down the drain.
I've never been able to pull off a cheese soup that will hold on line; kinda gave up years ago.
So, I'm humbly asking for a recipe, or really, just a method, for a cheese based soup that won't break after a few hours being held hot.
If it helps at all, the soup gets made and half of it gets held hot while the other half gets cooled and then re-heated later. Two 4-inch half pans all told.
I'm sure someone here has a fool-proof method.
Also, I did scour the search engine and found nothing that compared to this particular question, so...