• 5-6 bacon slices
• ½ cup diced celery
• 1 small onion, diced
• ¼ cup flour
• 2 cups chicken stock (or broth)
• 12 oz (1½ cups) beer
• 2 bay leaves
• 1 cup whole milk
• 2½ cups shredded cheddar cheese
• 1½ cups broccoli, steamed & diced

Steam Broccoli

1. Bring about 1" of water to a boil
2. Rinse broccoli, break into bite-size pieces and add to the pot
3. Cover, reduce heat to medium and steam 6-7 minutes, until tender (do not overcook broccoli or it will be mushy). Set aside

Cook Bacon

1. In a large pot on medium heat, cook the bacon until crispy, about 10-15 minutes
2. Remove the bacon slices but leave rendered bacon fat in the pan
3. Let bacon strips cool on paper towels (to be chopped or crumbled for a garnish)

Assemble Soup

1. Reduce heat to medium-low. Add the onions and celery to the bacon fat and saute until the onions are translucent, about 5-10 minutes
2. Add the flour and mix well. Add in the chicken stock, beer and bay leaves. Simmer for about 20 minutes
3. Add milk, give the pot a stir, then start adding in the cheese a handful at a time. Stir and melt cheese completely before adding the next handful. Add broccoli and simmer about 10 minutes
4. Remove bay leaves. Ladle into bowls and garnish with the crumbled bacon