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Ingredients40 m servings 508 cals
Original recipe yields 8 servings
- Bring broth and 1 can water to a boil in a large pot. Stir cheese, broccoli, carrots, potatoes, and onion into the boiling liquid; cook, stirring frequently, until the cheese is completely melted and the mixture is smooth, about 10 minutes.
- Season the soup with salt and black pepper. Pour beer into the soup, bring to a boil, and cook until the liquid is slightly reduced, about 5 minutes.
- Whisk cornstarch and 1 tablespoon water together in a small bowl; pour into the soup and stir. Cook until the soup thickens, about 5 minutes.
- Cook's Note:
- Add more cheese as needed to adjust creaminess and more cornstarch to adjust thickness.
Per Serving: 508 calories; 29 g fat; 31.6 g carbohydrates; 24.4 g protein; 92 mg cholesterol; 1720 mg sodium. Full nutrition