Broccoli Beer Cheese Soup

• 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

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 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. 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.

butter, celery, carrots, onion, fresh broccoli florets, sweet red pepper, chicken broth, pepper, allpurpose, water, cheddar cheese, cream cheese, nonalcoholic, cheddar cheese

Taken from www.tasteofhome.com/recipes/broccoli-beer-cheese-soup/ (may not work)