Ingredients

The following ingredients have 6 Servings
  • 3 ounces unsalted butter
  • 1 medium onion (diced)
  • 1 rib celery (diced)
  • 1/2 teaspoon black or white pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dry mustard
  • 3 ounces all-purpose flour
  • 12 liquid ounces beer (any variety) (room temperature)
  • 24 liquid ounces (3 cups) whole or 2% milk
  • 10 ounces shredded Kerrygold Red Leicster (or any other sharp cheddar) cheese (plus extra for garnish (if desired))
  • 6 ounces shredded Kerrygold Dubliner (or any other nutty flavored) cheese
  • 4 strips bacon (crisply cooked and crumbled bacon, plus extra for garnish (if desired))
  • 8 ounces (1 cup) fresh steamed (or frozen) broccoli (chopped)
  • salt (to taste)

Instruction

  • In a large Dutch oven or soup pot, melt butter over medium heat.
  • Add onion, celery, and all spices, except for salt. Cook over medium heat until vegetables are soft, approximately 5-7 minutes. Meanwhile, steam (if using fresh) broccoli, and set aside. Also, heat milk in a saucepan over low heat, just until it's warmed through.
  • Stir flour into onion and celery mixture and allow it to cook for about a minute. SLOWLY whisk in the beer and then the milk. (If you whisk in too quickly and/or your liquids are too cold, the fat will not combine with the liquid and you won't be able to get a nice, thick cheese sauce)
  • After liquids have been incorporated, reduce heat to medium low and stir in the cheese. Allow to cook for 8-10 minutes, stirring occasionally so that the cheese doesn't stick to the bottom of the pot.
  • Add steamed or frozen broccoli and bacon and stir to combine. Cook for another 2 minutes, then ladle into soup bowls, garnish as desired, and serve