Crockpot Beer Cheese Soup
Do you need an easy soup to make this week? This Crockpot Beer Cheese Soup is perfect for any weeknight meal or makes a fun appetizer for football season!
Servings: 6
Calories: 360kcal
Ingredients
- 32 oz chicken broth or veggie broth to make vegetarian friendly
- 12 oz beer
- 1 cup of carrots finely diced or shredded
- 1/2 cup celery finely diced
- 1 cup onion finely diced
- 2-3 cloves of garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Worcestershire sauce
- 3 cups sharp cheddar cheese shredded
- 1/2 cup heavy cream
- 1/4 cup cornstarch
Instructions
- 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.
- 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.
- For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving.
Nutrition
Calories: 360kcal | Carbohydrates: 11g | Protein: 16g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 1399mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4459IU | Vitamin C: 2mg | Calcium: 441mg | Iron: 1mg