Broccoli Beer Cheese Soup

Made, Written & Photographed by the Creators of the Point

I've said it before and I'll say it again: Beer + Cheese is the best combination. The addition of broccoli just adds a little bit of nutritional help. Don't forget to top with bacon and more cheese and a sprinkle of green onions.

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Broccoli Beer Cheese Soup

makes 4 bowls

Ingredients:

• 2 tablespoons butter

• 2 celery ribs finely chopped

• 2 carrots finely chopped

• 1/2 small onion finely chopped

• 2 cups broccoli florets fresh & chopped

• 28oz chicken broth

• 1/2 teaspoon pepper

• 1/4 cup flour

• 1/4 cup water

• 2 cups cheddar cheese shredded

• 4oz cream cheese cubed

• half to full can of beer

Instructions:

1. In a large pot, melt your butter over medium high heat. Add your first few veggies: celery, carrots, onion. Sauté over medium high until tender and aromatic. Add in your broccoli and stir in broth and pepper.

2. In a small bowl, whisk together your water and flour until the flour is evenly distributed. Slowly stir into pot.

3. Bring your soup to a boil and then reduce to a simmer (medium-low heat). Simmer uncovered until the veggies are tender and the soup has thickened. This should take about 20-25 minutes.

4. Finally, stir in your cheddar and cream cheeses along with beer. Stir until the cheese is melted, but don't increase heat or bring to a boil. Taste test to see if you need to add more beer, or salt & pepper.

5. Dish into bowls and serve with crispy bacon, cheddar cheese, green onions, or whatever you'd like!