Three Cheese Beer Soup

By á-47

Ingredients

• 1 1/2 cups shredded sharp cheddar cheese (6 oz)
• 11/4 cups shredded white cheddar cheese (5 oz)
• 1/4 cup butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/4 cup thinly sliced green onions (2)
• 2 cloves garlic, minced
• 1/2 cup flour
• 1/2 tea. dry mustard
• 5 cups chicken broth
• 1 12-oz. bottle beer
• 1 cup whipped 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 sharp cheddar and white cheddar cheese 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 and 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.

Soup can be kept warm in a slow cooker on the warm setting for up to 3 hours.