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Crockpot Cheese Soup With Beer


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Crockpot Cheese Soup With Beer

This cheese soup, is made with Cheddar cheese, beer, vegetables, and seasonings.

Type of Prep : Crock Pot, Slow Cook


* 1/4 cup finely chopped celery

* 1/4 cup finely chopped carrot

* 1/4 cup finely chopped green pepper

* 1/4 cup finely chopped onion

* 3 cans (approx. 14 ounces each) chicken broth

* 2 tablespoons butter

* 1 teaspoon salt

* 1/4 teaspoon pepper, or to taste

* 1/3 cup all-purpose flour

* 3 cups (12 ounces) shredded sharp Cheddar cheese

* 1 can (12 ounces) light beer at room temperature


Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth. Increase to HIGH setting. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer. Cover and cook on high 30 minutes, or until cheese is melted and soup is hot.

Makes 6 to 8 servings.

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