Ingredients

Scale

1 Tablespoon butter
1 teaspoon avocado oil
2 large carrots, peeled & chopped
2 celery stalks, chopped
2 cloves garlic, peeled & chopped
1 medium sweet onion, peeled & chopped
1/4 cup flour (for gluten free, use tapioca flour)
2 cups chicken or vegetable broth
1 cup of 2% milk
1 bay leaf
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder (or to taste)
3 oz. Greek cream cheese (or Neufchatel)
4 oz. shredded sharp or extra sharp cheddar cheese
8 – 10 oz. frozen broccoli florets, thawed and chopped into small bits
1/4 cup of beer (for gluten free, use gluten free beer)
Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper, to taste

Instructions

In a soup pot or large saucepan, heat the butter and oil over medium heat. Add the carrots, celery, garlic and onion and saute until the onion is soft & translucent.
Sprinkle the flour over and stir to coat the veggies, then add the broth, milk and bay leaf. Cook and stir until the mixture thickens. Remove the bay leaf and put in the blender with the Greek Cream Cheese and the cheddar and blend until smooth.
Pour the soup mixture back into the pot and stir in the broccoli. Cook until the broccoli is hot, then stir in the beer. Season to taste with Red Robin seasoning (or your favorite seasoned salt) & freshly ground pepper. Add more paprika or chipotle powder if desired.
Serve hot, with a bit of extra shredded cheese and perhaps some green onion, ham or bacon for garnish.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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