Crockpot Beer Cheese Soup
This here 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 this in, HELLO AMAZING!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
main dish
soup
untried
slow cook
winter
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 teaspoon salt
- 1 teaspoon worcestershire sauce
- 1/4 cup cornstarch
- 2 cloves garlic minced
- 1/2 teaspoon pepper
- 1/2 cup heavy cream
- 1 cup onion finely diced
- 3 cups sharp cheddar cheese shredded
- 1/2 cup celery finely diced
- 32 ounce chicken broth
- 12 ounce beer
- 1 cup of carrots finely diced or shredded
- Carbohydrate 5.75428350333839 g
- Cholesterol 147.212944312983 mg
- Fat 36.2561882894605 g
- Fiber 0.25841309163918 g
- Protein 33.9790257637794 g
- Saturated Fat 17.0478577332127 g
- Serving Size 1 1 Serving (228g)
- Sodium 400.328943826241 mg
- Sugar 5.49587041169921 g
- Trans Fat 2.44738359216365 g
- Calories 502 calories
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 we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving.
