Three Cheese Beer Soup

This cheese beer soup has game day grub written all over it. Keep it warm in the slow cooker for up to 3 hrs.

1 1/2 cups shredded sharp cheddar cheese (6 ounces)
1 1/4 cups shredded white cheddar cheese (5 ounces)
1/4 cup butter
1/2 cup finely chopped onion (1 medium)
1/2 cup thinly sliced green onions (2)
1/2 cup finely chopped carrot (1 medium)
2 cloves garlic, minced
1/2 cup all purpose flour
1/2 teaspoon dry mustard
5 cups chicken broth
1 12 ounce bottle beer (1 1/2 cups)
1 cup whipping cream
1 1/2 cups small broccoli clorets
10 slices bacon, crisp-cooked, drained and chopped
1 1/2 cup frozen diced hash brown potatoes
1/3 cup grated parmesan or romano cheese
1/2 teaspoon bottled hot pepper sauce
1/2 teaspoon Worcestershire sauce

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 1/2 cup onion, carrot, green onions and garlic.  Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

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 brown potatoes and broccoli.  Bring to a boil; reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.

3. Gradually stir in cheddar cheeses, stirring after each addition until well melted. Stir in bacon, parmesan cheese, hot pepper sauce and Worcestershire sauce.


Tip: Hand shredded cheese tends to melt better than preshredded varieties.