Broccoli Beer Cheese Soup

Ingredients

3 tablespoons butter

5 celery ribs, finely chopped

3 medium carrots, finely chopped

1 small onion, finely chopped

4 cups fresh broccoli florets, chopped

1/4 cup chopped sweet red pepper

4 cans (14-1/2 ounces each) chicken broth

1/2 teaspoon pepper

1/2 cup all-purpose flour

1/2 cup water

3 cups shredded cheddar cheese

1 package (8 ounces) cream cheese, cubed

1 bottle (12 ounces) beer or nonalcoholic beer

Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream, and salad croutons

Instructions

1. In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered until soup is thickened and vegetables are tender, 25-30 minutes.

2. Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired.

3. Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.