Cheddar Beer Soup

1/8 cup vegetable oil
1 teaspoon white pepper
2 bay leaves
1/8 cup granualted dry garlic
1/8 dry thyme
     2 cups celery
     2 cups onions
     2 cups carrots
1 gallon milk
2 pounds shredded American cheese
1 cup beer

Saute mirpois in the oil. Add all the spices and mix. Add milk and bring to a boil. Lower heat and add cheese, cook until melted. Add beer. If the soup is too thin, you can thicken it with a roux, made of flour and butter.