Ingredients:
- 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
Preparation:
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.
Posted by Kim in Australia
More Cheese Soup Recipes
Conventional
Broccoli Cheese Soup
Broccoli Soup with Swiss Cheese
Chile Cheese Soup
Easy Cheese Broccoli Soup
Alpine Cheese Soup
Cheddar Cheese Soup with Green Chiles
Creamy Cheddar Soup
Cheddar Cheese and Beer Soup
Slow Cooker
Beef Broccoli Soup
Crockpot Cheese Broccoli Soup
Beer Cheese Soup
Quick Beer Cheese Soup
Cauliflower and Cheese Soup Recipe
Slow Cooker Soup Recipes Index
Soup and Stew Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
