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1
Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
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2
Add onions and celery and saute until softened about 4-6 min.
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3
Stir in the flour.
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4
Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
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5
Add the potatoes and bring whole thing slowly to a boil.
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6
make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
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7
Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
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8
Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
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9
cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
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10
cook longer if you prefer them to be soft.
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11
Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
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12
Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
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13
Serve Hot.
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14
NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
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15
It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.
