Ingredients
- 1 1/2 cups shredded sharp cheddar cheese (6 oz)
- 1 1/4 cups shredded white cheddar cheese (5 oz)
- 1/4 cup butt3er
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup finely chi8pped carrot (1 medium)
- 1/4 cup thinly sliced green onions (2)
- 2 coves garlic, minced
- 1/2 cup flour
- 1/2 tea. dry mustard
- 5 cups chicken broth
- 1 12 oz. bottle beer
- 1 cup whipping cream
- 1 1/2 cups frozen diced hash brown potatoes
- 1 1/2 cups small broccoli florets
- 10 slices bacon, crisp-cooked, drained and chopped
- 1/3 cup grated Parmesan or Romano cheese
- 1/2 tea. bottle hot pepper sauce
- 1/2 tea. Worcestershire sauce
Preparation
Step 1
Allow cheeses to stand at room temperature for 30 minutes. Meanwhile, in a 4 qt. Dutch oven heat butter over medium heat until melted. Add chopped onion, carrot, green onions, and garlic. Cook for 8-10 minutes or until vegetables are tender, stirring occasionally.
Stir in flour and dry mustard (mixture will be thick). Add broth all at once. Cook andf stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
Gradually stir in sharp cheddar cheese and white cheddar cheese, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worchestershire sauce.
Pour soup into a 3 1/2-4 qt. slow cooker to keep warm until serving.