Three-Cheese Beer Soup

Ingredients

1 1/2 cups shredded sharp cheddar cheese
1 1/4 cups shredded white cheddar cheese
1/4 cup butter
1/2 cup finely chopped onion (1 medium)
1/2 cup finely chopped carrot (1 medium)
1/4 cup thinly sliced green onions (2)
2 cloves garlic, minced
1/2 cup all-purpose flour
1/2 tsp dry mustard
5 cups chicken broth
1 12-ounce bottle beer (1 1/2 cups)
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 tsp bottled hot pepper sauce
1/2 tsp Worcestershire sauce

Directions

  1. 1. Allow cheddar cheeses to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven heat butter over medium heat until melted. Add onion, carrot, green onions, and garlic. Cook 8-10 minutes or until vegetables are tender, stirring occasionally.
  2. 2. Stir in flour and dry mustard (mixture will be thick). Gradually stir in broth. Cook and stir until bubbly. Add beer and cream; stir in hash browns potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
  3. 3. Gradually stir in cheddar cheeses, stirring after each addition until melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce.

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