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Crockpot Beer Cheese Soup
Simple ingredients makes this Crockpot Beer Cheese Soup so delicious. Combine cheese, beer, and vegetables to create a easy weeknight meal.
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
20
minutes
mins
Total Time
4
hours
hrs
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
403
kcal
Author:
Carrie Barnard
Ingredients
2
carrots
finely diced
1/2
yellow onion
finely diced
2
ribs of celery
finely diced
2
teaspoons
minced garlic
1
tsp.
salt
1/2
tsp.
black pepper
1
bay leaf
2
cup
chicken broth
1
cup
beer
I use a light beer
1 ½
cups
heavy cream
2
tablespoons
corn starch
8
oz.
sharp cheddar cheese
finely shredded
Instructions
Add the carrots, onion, celery, salt, pepper and bay leaf to the slow cooker.
Pour over the chicken broth and beer.
Cook on HIGH for 4 hours. It will take that long to get the vegetables ultra-soft.
After the cooking time is up, Whisk together the heavy cream and cornstarch in a small bowl, very well.
Remove the bay leaf. Pour the cream mixture into the soup and whisk until combined.
Place the lid back on the slow cooker and let cook for 20 more minutes on high.
Shred the cheese on the fine setting while the slow cooker warms the soup back up.
Slowly stir in the cheese (about a half cup at a time). Serve and enjoy!
Nutrition
Calories:
403
kcal
|
Carbohydrates:
10
g
|
Protein:
12
g
|
Fat:
35
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
107
mg
|
Sodium:
890
mg
|
Potassium:
202
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
4661
IU
|
Vitamin C:
3
mg
|
Calcium:
325
mg
|
Iron:
0.3
mg