They will beg for it Beer Cheese Soup

One of the greatest things I learned at college. We always serve in a warm crusty bread bowl, but it is good in any kind of bowl! As wonderful as it is the first day, the second day reaches a new level of goodness. Serve as a meal if you want. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 2  cloves garlic, minced
• 2  cups potatoes, chopped
• 1 1⁄2 cups onions, chopped
• 1  cup carrot, chopped
• 1  cup broccoli, chopped
• 2  cups water
• 1⁄4 cup margarine
• 6  chicken bouillon cubes
•  salt
•  pepper
• 2  cups milk
• 1⁄2 cup flour
• 1 1⁄2 cups sharp cheddar cheese
• 1 1⁄2 cups  regular cheddar cheese
• 1  teaspoon dry mustard
• 1  teaspoon cayenne pepper
• 2  teaspoons  italian seasoning
• 2  teaspoons  emmeril vegetable dust  seasoning
• 1 (12 ounce) can beer
•  more cheese, for topping

Directions

1. Combine first 10 ingredients and simmer on low heat for 30-45 mins, until very tender.
2. Mash with potato masher until desired consistency.
3. Combine milk and flour and slowly add to mixture.
4. Add cheese and the rest of the spices.
5. Simmer over low heat until cheese melts.
6. Stir in beer and allow to heat through.