Broccoli Beer Cheese Soup

By foodiva

Ingredients

• 1 /2 stick butter
• salt & pepper
• 1 /2 an onion, chopped
• 4 cloves of garlic, minced
• 1 T flour
• 1 t dijon mustard
• 2 C whole milk
• 1 C chicken stock
• 1 C beer (I used a Brute IPA)
• 2 chicken bullion cubes
• 1 head of broccoli, cut into florets (about 3 cups)
• 3 oz. sharp cheddar cheese, shredded
• 3 oz. Velveeta, cubed
• 15 -20 shakes of hot sauce
• cooked, crumbled bacon for serving (optional)

Details

Adapted from servingtonight.com

Preparation

Step 1

Instructions

Melt the butter in a large soup pot over medium heat. Add the onion and a pinch of salt; cook until soft.

Add the garlic and cook for about 30 seconds.

Add the flour and cook, stirring with a wooden spoon for about 2 minutes, until the flour and butter are lightly brown.

Whisk in the mustard, milk, chicken stock, and beer.

Add the chicken bullion cubes and broccoli and let simmer until the broccoli is soft, about 20 minutes.

Puree with an immersion blender or carefully transfer to a regular blender and blend until smooth.

Return the soup to the pot (if you moved it to a regular blender) and stir in the cheeses, off the heat. If you need to turn the heat back on to fully melt the cheese, use the lowest possible setting.

Shake in the hot sauce and serve with crumbled bacon and lots of cracked black pepper on top.