Broccoli Beer Cheese Soup

Ingredients: 12 servings (3 quarts)
5 celery ribs, finely chopped
3 med carrots, finely chopped
1 small onion, finely chopped
2 tablespoons butter
4 cans (14-1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/2 teaspoon peeper
1/2 cup all purpose flour
1/2 cup water
3 cups (12 ounces) shredded cheddar cheese
1 package ( 8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or non alcoholic beer
optional toppings: cooked bacon, chopped green onions, shredded cheddar cheese, sour cream, and salad croutons

Directions:

in a dutch oven, saute celery, carrots, and onion in butter until almost tender, add broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth: stir into pan. Bring to a boil. Reduce heat and simmer for 30-40 minutes or until thickened and vegis are tender.

Stir in cheeses and beer; cook until heated through and cheese is melted stirring occasionally (do not boil). Serve desired amount with toppings of your your choice. Cool remaining soup; transfer to freezer containers, and freeze for up to 3 months.

TO USE FROZEN SOUP:

THAW IN FRIDGE OVERNIGHT. TRANSFER TO A SAUCEPAN. COVER AND COOK OVER MED-LOW HEAT UNTIL HEATED THROUGH, STIRRING OCCASIONALLY (DO NOT BOIL.)