At the San Diego Brewing company they have a Beer Cheese Jalapeno soup
that is very tasty. It is spicy and very thick. I scaned through a
few recipies on line and couldn't find one that seemed close to it.

Most of them had some variation on the following:
6 cups beer (one said flat beer)
2 cups chedder (one said synth-cheese aka velveta which I loath)
2 cups onion
1 cup celery
1 cup jalopeno

One of them mentioned sour cream which feels like a step in the right
direction.
The type I am looking for has no noticable amount of onionn or celery
in it.

Because Pseudo_Wife isn't big on onion and I figured half a batch
should work I used the following:
3 cups beer
1 1/2 cups chedder
1/2 cup onion
2/3 cup celery
1/2 cup jalopeno

I started by cooking down the onions and celery in a pot. This was to
help get them softer since I don't like big chunks of celery and as
mentioned Pseudo_Wife does not like onion.

After it started to carmalize I added the bear and let it simmer for
about 15 minutes before adding the cheese and jalapenos. From there I
incrased the heat and started to stir it a lot. It was comming out
far too thin and the cheese wasn't creaming like it should have so I
added a table spoon of flower to help thicken it a bit.

Still not happy with the way it was turning out I put in about half a
cup of sour cream and threw in two pieces of toast.

While it tasted good it was not what I was aiming for in the flavor or
thickness catagory.

Does anyone have any tried and true recipies that are thick, creamy
and loaded with spice?

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