Slow-Cooker Beer Cheese Soup

By Coppermouse

Ingredients

• 1 cup finely diced onion
• 1 cup finely diced or shredded carrots
• 1/4 cup chopped green onions (4 medium)
• 1 carton (32 oz) Progresso™ chicken broth
• 12 oz beer
• 1/2 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 4 cups shredded sharp Cheddar cheese (16 oz)
• 1/2 cup heavy whipping cream
• 1/4 cup Gold Medal™ all-purpose flour
• 1/4 cup water
• Popped popcorn or croutons

Preparation

Step 1

In 3- to 4-quart slow cooker, place onion, carrots and green onions; stir gently to mix. Pour broth and beer over vegetables. Add ground mustard and Worcestershire sauce; stir.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. Stir in shredded cheese and whipping cream until cheese is melted. In small cup, beat flour and water with whisk; beat into slow cooker. Cover; cook 15 to 20 minutes.

4. Serve immediately topped with popcorn or croutons.