hot-holding soups

It's really going to be a specific recipe post, but I didn't post it in recipes because I need it to hold at a high temp for a long period of time (say, 4-5 hours), which I think is more of a "professional" question than not.

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...
TIA

 

That's part of the problem: I'm NOT doing it. There is a designated soup person who makes the soup de jour. I'm his supervisor, and it would be easier for me to simply give him suggestions rather that dictate a specific recipe. There are ego's to be dealt with and 'suggestion' is the preferred method in the institute in which I am employed.

I believe the method right now is:
bacon and onion
add flour
add cream/chx stock
add beer
simmer
add shredded cheddar/jack

...and honestly, that is how I would think to make it, but I wouldn't expect it to hold.
The GM asked me to check google and peers.
Her thought was to make a white sauce, cheese and dilute it with beer and other liquids. Sounds like it would work too.
I'm just looking for an honest recipe. Not trying to get out of doing the leg work, (I could get payed to toy around with it forever), just don't want to throw away more cheese. stuff's expensive.
..and sure, there are lots of recipes online, just none from people whose opinion I respect (that means YOU, cheftalk poster; don't let it go to your head).

 

Well now you're just poking at me
as a retired chef, Kuan, surely you have an answer...
or at least an opinion on cheese based soups.
Help a noob. We'll appreciate it!

 

appreciate the help.
will this recipe HOLD?

 

truth be told, I absolutely HATE cheese soups and want nothing to do with them and I think that beer/cheese soups are pretentious and horrible, but I was sent on a quest, and I have to follow through on it.
Main question being asked: How do you hold a cheese soup w/o it breaking?
Impossible?
That's what I thought.
Please, though, prove it wrong.

 

okies.
thanks a lot, folks.

I'll have them try some of the suggestions. If all fails, I'm definitely not opposed to sneaking in a can of cheese sauce and doctoring it up, and I certainly wouldn't crucify someone for suggesting it. I worked for a chef who made his clam chowder with non-dairy creamer. People loved it. Of course, this was at a processing camp in AK. heh

Anyhow, in a perfect world I would personally make each bowl of soup to order, but the truth is that we can only re-heat soup two or three times a day. If there were any other option, believe me, I would opt for that; it's just another restriction that we have to work with. Small kitchen: big dining room: busy place.
And Pembroke, that rule is news to me. I don't even remember the CDC saying anything about that...? Bringing food up to temp and then NOT hot holding, yes, there is a time line, but only being able to hold hot food hot for a designated time period is new to me (unless said food is on a buffet line)...