Broccoli Cheese Beer Soup

Serves: Six


2 medium-large heads of broccoli
1 onion, diced
2/3/4 minced garlic cloves
1 cup carrots, diced
1 1/2 cups potatoes
1 can cream of chicken
1 bottle of beer, preferably a smoked lager but really any amber-colored and medium-bodied beer will work
Salt and Pepper
Optional: Spices, I’d recommend paprika, sage, thyme, basil
8 oz sharp cheddar


1. Bring the water to boil, add the broccoli and cook until it’s tender. Drain the broccoli and set it aside to cool.

2. Toss the onions, carrots, and potatoes into a stock potwith a little olive oil or butter and saute until the onions are translucent. Add Garlic

3. Add the cream of chicken and the entire bottle of beer. Add whatever spices you’d like, including salt and pepper. I added paprika and basil this time for kicks but sometimes I toss in sage or thyme, depending what I have on hand.

4. Turn heat down to low and simmer for at least a half hour and up to an hour. Stir it occassionally.

5. Chop Broccoli into small pieces. Add to soup.

6. Grate the cheese and add to soup. If it’s too thick, add a little water


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