This one's for Amy. She tweeted: “Beer cheese soup is always one of those things that sounds really delicious, but is always, ALWAYS gross.” However! She hasn't tried my sister's recipe. All the veggies tame the “ick” that she's experienced with beer-cheese soup. Try it, it'll convert you if you weren't a fan before. It's perfect with some really crusty French bread on a fall evening.

Ingredients:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 potato, chopped
• 1/2 red onion, finely chopped
• 3-4 carrots, chopped
• 1 bay leaf
• Cavender's All-Purpose Greek Seasoning, to taste*
• salt/pepper, to taste
• a pinch of flour
• 32 ounces veggie broth (you can use less for a thicker soup)
• 12 ounces (1 can) light beer
• 1/2 cup cream, milk, or half & half (I usually use milk)
• 1 head broccoli, chopped
• 8 ounces cheddar cheese, shredded

Directions:
1. Combine the butter and olive oil and melt on medium heat
2. Add potato, onion, carrots, bay leaf, Cavender's, and salt/pepper
3. Cook on medium heat until veggies have softened
4. Add a pinch of flour and stir
5. Add broth, beer, and milk
6. Bring to a simmer
7. Once you have brought the soup to a simmer, add chopped broccoli
8. Cook until broccoli is soft
9. Whisk cheese in slowly
10. Enjoy!

*this may not be vegetarian, so double check the label if you're strict