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Allow sharp Cheddar and white Cheddar to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven, heat butter over medium heat until melted. Add onion, carrot, green onions and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Stir in flour and dry mustard (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
Gradually stir in sharp Cheddar and white Cheddar, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, hot sauce and Worcestershire. Serve immediately or transfer to a slow cooker. (Soup will keep warm, covered, on Warm for up to 3 hours. Stir before serving.)