Beer Cheese Soup

8 Tbsp. (1 stick) butter
1/2 cup flour (8 Tbsp.)
1 cup beer (or more to taste/thin soup)
2 cups half-n-half
2 cups chicken or beef stock
1/2 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. black pepper (or more to taste)
1/2 tsp. crushed red pepper (to taste)
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 cups sharp cheddar, shredded
1 cup broccoli florets (optional)

Melt butter in large stockpot. When a light golden brown, add the flour, sprinkling over butter.  Whisking constantly, cook over medium heat about 5 minutes.  Slowly add beer continuing to whisk.  Slowly add half-n-half, 1/4 cup at a time), followed by stock, continuing to whisk.  Bring to a low boil.

Reduce heat to simmer, cook 1-2 minutes, whisking occasionally.  Add all spices, cook 1-2 minutes. Add cheese, simmer low for 30-60 minutes.  10-15 minutes before serving, add broccoli to cook al dente.

Serve steaming hot with crackers or crusty bread and a nice cold beer.  Enjoy!