As Promised: Beer Cheese Soup

Well, after a few weeks of not delivering on my promise, I am now making amends and posting one of manfriend's favorite recipes. I used to host cooking classes at our local grocery store, and one of my chefs made this soup one night... I've made it a number of times since then and have shared it with family and friends: always a great review! If you try it, let me know how it turns out. Enjoy!

Beer Cheese Soup

1/2 lb Andouille Sausage - chopped into 1/2" pieces
1/4 c Olive Oil
3 c Trinity (equal parts red bell pepper, onion and celery)
1/2 c Flour
2 c Beer (Sam Adams, Red Hook, 1554 - something tasty)
6 c Chicken Stock (we use Better Than Bouillon... really delicious and comes in Low Sodium)
1/2 tbsp Pepper
1/2 tbsp Salt
1/2 tbsp Thyme
3 Bay Leaves
3 c Sharp Cheddar Cheese
1 c Bleu Cheese Crumbles

Brown the Andouille over high heat, then add the trinity and oil. Cook until onions are caramelizing. Slowly sift in the flour and cook for 3 minutes or until the starches are burnt off. Add the beer, chicken stock and spices and cook for about 25 minutes. Slowly add the cheeses and simmer for a couple of minutes. Serve and enjoy!