Ingredients

The following ingredients have 8 Servings
  • 1/4 cup unsalted butter
  • 1 medium sweet onion (, finely diced)
  • 1 medium carrot (, peeled and thinly sliced into rounds)
  • 2 scallions (, diced)
  • 3 cloves garlic (, minced)
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dry mustard
  • 5 cups low-sodium chicken broth
  • 1 cup beer (, room temperature (see note below))
  • 1 cup heavy cream
  • 1 large russet potato (, peeled and cut into small cubes)
  • 1 & 1/2 cups small broccoli florets
  • 1/2 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 6 strips cooked crispy bacon (, crumbled)
  • 1 & 1/2 cups shredded sharp cheddar cheese (, room temperature)
  • 1 & 1/4 cups shredded monterey jack cheese (, room temperature)
  • 1/3 cup grated Parmesan cheese
  • croutons, crumbled bacon, and diced scallions (, for serving)

Instruction

  • In a large Dutch oven pot warm butter over medium-heat until melted. Add the onion and carrot; saute for about 4 minutes or until vegetables become tender, stirring occasionally.
  • Stir in the garlic and scallions and cook for 20 seconds until fragrant. Season with salt and pepper.
  • Stir in the flour and dry mustard and mix until no white patches remain. (Mixture will be thick.)
  • Slowly pour in the broth; cook and stir until flour is dissolved.
  • Add beer, cream, potatoes, and broccoli.
  • Bring to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes, or until potatoes are tender, stirring occasionally.
  • Stir in the hot sauce, Worcestershire sauce, and bacon.
  • Stir in all three cheeses until melted.
  • Taste and adjust seasoning, if needed. Ladle into bowls, top with the croutons, crumbled bacon, and diced scallions.