Pumpkin Potato Beer Cheese Soup

4 Tbsp. unsalted butter

1 large yellow onion, diced

1 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. smoked paprika

1/4 cup all-purpose flour

4 cups low-sodium vegetable broth

12 ounces lager-style beer

1 (15-ounce) can pumpkin puree

2 Tbsp. diced chipotles in adobo

1 tsp. kosher salt

4 small Russet potatoes, peeled, diced (about half-inch)

1 cup whole milk

4 ounces extra-sharp cheddar cheese, grated

1. In a large, heavy-bottom pot, melt the butter. Add the diced onions and saute until translucent, about 7-8 minutes. 
2. Add the spices (garlic powder, chili powder, and smoked paprika) and flour to the softened onions. Cook for 1-2 minutes, stirring frequently to create a roux. 
3. Add the vegetable broth and beer to the roux, and stir to dissolve the roux.
4. Add the pumpkin puree, chipotles, and kosher salt, and stir to combine. 
5. Add the diced potatoes. Bring the soup to a boil, reduce heat to medium low, cover, and simmer until potatoes are cooked through (about 20 minutes). The potatoes are done when easily pierced with a fork. 
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
7. Return the pot to the stove on low heat. Add the milk and grated cheddar cheese, and stir until cheese is melted and fully incorporated. 
8. Serve immediately. Refrigerate leftovers in an airtight container for 3-5 days.