I’m a HUGE fan of tipping back some suds and nibbling on cheese and crackers. It’s one of my favorite snacks. So naturally, when I discovered this beer and cheese soup, I was instantly transported to the Land of Awesome Sauce. Not only does this soup taste amazing, but it’s super easy to make. All you do is throw the ingredients in the Crock Pot, set it, and forget it. That’s one of the reasons this soup makes a great dish at gatherings.
So, are you ready to get “crocking?” Great! Let’s make some beer and cheese soup!
I hope you’re inviting me over for dinner tonight 🙂
Ingredients
32 oz. College Inn chicken broth (or veggie broth to make vegetarian-friendly)
12 oz. beer (any brand you prefer)
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 Morton salt
1/2 tsp McCormick pepper
1 tsp Lea Perrins Worcestershire sauce
3 cups Kraft sharp cheddar cheese, shredded
1/2 cup Land O Lakes heavy cream
1/4 cup Argo cornstarch
Instructions
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), blend soup in batches, or use an immersion blender before serving.
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Quick Tip: Spray your Crock Pot with cooking spray to avoid any scorching or sticking. Makes for an easy cleanup!