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.