Ingredients
1 ½ cups
Butter
4 Tbsp.
Yellow onion, finely diced
½ onion
Cloves garlic, minced
2
Chicken stock
2 cups
Whole milk
2 cups
Heavy cream
1 cup
Cream cheese, softened & cubed
1 (8 oz) block
Broccoli florets
3 cups
Shredded carrots
1 cup
Sharp cheddar cheese, shredded
2½ cups
Amber ale
4 oz. or more to taste
Salt & pepper
to taste
Directions
- In a large pot, melt butter over medium heat. Add diced onion and cook until soft (about 4–5 minutes). Add garlic and cook another 30 seconds.
- Slowly whisk in the broth, then the milk and cream. Bring to a gentle simmer, whisking until smooth.
- Stir in mashed potatoes, broccoli and carrots. Cover and simmer for 15–20 minutes until tender.
- Stir in softened cream cheese until melted and fully incorporated.
- Turn heat to low. Gradually stir in shredded cheddar, letting it melt fully.
- Blend, if desired: For a smoother texture, use an immersion blender.
- Add beer, salt, pepper, to taste. Simmer another 5 minutes, stirring occasionally.
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