Crock Pot Cheese and Beer Soup
By saleo
This Crockpot Beer Cheese Soup is perfect for gatherings as well. Instead of having the usual chips and dip appetizers, present a crockpot full of the delicious soup to sip on. I highly recommend serving this soup up with some big ole’ pretzel buns for dunking. Better yet, if you can find pretzel soup bowls to serve in.
Ingredients
- 32 32 to oz chicken broth ( or veggie broth to make vegetarian friendly)
- 12 12 12 oz beer
- 1 1 1 cup of carrots, finely diced or shredded
- 1/2 1/2 1/2 cup celery, finely diced
- 1 1 1 cup onion finely diced
- 2-3 2-3 2-3 cloves of garlic, minced
- 1 1 1 tsp salt
- 1/2 1/2 1/2 tsp pepper
- 1 1 1 tsp Worcestershire sauce
- 3 3 3 cups sharp cheddar cheese, shredded
- 1/2 1/2 1/2 cup heavy cream
- 1/4 1/4 1/4 cup cornstarch
Details
Servings 4
Preparation time 15mins
Cooking time 375mins
Adapted from familyfreshmeals.com
Preparation
Step 1
1. Place all chicken broth, beer, carrots, celery, onions, garlic, Worcestershire sauce and salt and pepper into your crockpot. Cover and cook on LOW for 6-8 hours.
2. Once time is up, remove lid and stir in shredded cheese, and heavy cream. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer.
3. For a smooth soup (which is preferred for this soup), blend soup in batches, or use an immersion blender before serving.
Serve with fresh pretzel rolls.
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