Gather & prep all ingredients according to Ingredients List, above – once you begin cooking, this beer cheese broccoli cheddar soup comes together pretty quickly so it’s helpful to get any chopping & measuring done ahead of time. Dice 1 yellow onion, break down 1 head of broccoli, peel & dice 1 potato, shred 12 ounces cheese, measure liquid ingredients, etc. Place everything within arm’s reach of the stove.

Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, stir in the onion, seasoning with ½ teaspoon kosher salt & ground black pepper as desired. Cook until softened, 3-5 minutes. Add in the broccoli, seasoning with ½ teaspoon kosher salt & ground black pepper as desired, & cook, stirring occasionally, until vibrantly green & slightly softened, 5-8 minutes. Stir in the garlic, cooking until fragrant, about 1 minute longer. Carefully transfer the broccoli mixture to a plate & set aside.

Add the remaining 2 tablespoons butter to the same pot, increasing heat to medium-high. Once melted, sprinkle the flour over top, whisking vigorously to eliminate any lumps. Cook the roux for 1-2 minutes, stirring constantly, until golden brown. Slowly pour the beer into the pot, whisking constantly to eliminate any lumps in the roux. Simmer 6-8 minutes, stirring occasionally, until the beer is fragrant & reduced slightly.

Stir in the vegetable stock, grated carrots, diced potato, Worcestershire, mustard powder, smoked paprika, & about ⅔ of the reserved broccoli mixture from Step 2. Season with 1 teaspoon kosher salt & ground black pepper as desired. Bring the soup to a boil, then reduce heat to maintain a gentle simmer & simmer uncovered for 15 minutes, until the veggies are very tender & the soup is thickened some.

Using an immersion blender, blend the soup until smooth & creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than ⅔ full & be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup. Return the soup to the pot & heat to a gentle simmer.

Remove soup from heat and add the remaining broccoli mixture from Step 2 back into the pot, along with the heavy cream. Working 1 handful at a time, slowly stir the cheese into the soup, allowing it to melt completely before adding the next handful. Stir in the grated nutmeg. Taste & season with additional salt & ground black pepper as desired.

Immediately, ladling the soup into individual bowls. Garnish with extra shredded cheese & serve alongside some buttered crusty bread as desired. Enjoy!