Broccoli Beer Cheese Soup

This is so yummy!  Mine serving of this never made it to the freezer.  Make sure that the cream cheese is softened.

Ingredients:
5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
3 tbsp butter
4 cans (14 1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 tsp salt
1/2 tsp pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups (12 oz) shredded cheddar cheese
1 pkg. (8oz) cream cheese, softened and cubed
1 bottle (12 oz) beer or nonalcoholic beer

Optional toppings: cooked and crumbled bacon, chopped green onions, shredded cheddar cheese, sour cream and salad croutons

Directions:
In a Dutch oven or large frying pan, saute celery, carrots, and onion in butter until almost tender; add broth, broccoli, red pepper, salt, and pepper.  Combine flour and water until smooth; stir into pan.  Bring to a boil.  reduce heat; simmer, uncovered, for 30-40 minutes or until thickened and vegetables are tender.

Stir in cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil).  serve desired amount with toppings of your choice.  Cool remaining soup; transfer to freezer containers.  Freeze for up to 3 months.

To use frozen soup:
Thaw in refrigerator overnight.  Transfer to a saucepan.  Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil).