BEER CHEESE SOUP

BEER CHEESE SOUP

INGREDIENTS

  • 32 ounces chicken broth
  • 16 ounces beer
  • ¼ cup cornstarch
  • ¼ cup butter, melted
  • 1 cup carrot, diced very fine
  • 1 cup white onion, diced very fine
  • 4 ounces cream cheese
  • 8 ounces Sharp Cheddar Cheese, grated
  • sea salt, about 1 teaspoon
  • black pepper to taste

INSTRUCTIONS

  1. Add chicken broth and beer to slow cooker, and whisk in cornstarch until smooth. Add melted butter.
  2. Add carrots and onions to slow cooker, stir.
  3. Cook on Low for 8 hours.
  4. Add cream cheese, let the cream cheese melt for 20 minutes before adding the sharp cheddar cheese.
  5. Stir in cheese, and season with salt, about a teaspoon is what I used, add gradually to your taste. Add pepper to taste.
  6. Ladle into bowls, and serve immediately.

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