Beer Cheese Soup
This slow cooker beer cheese soup, full of creamy cheese and bold flavors, is easy to get on the table!
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Servings: 8 servings
Ingredients
- 4 cups vegetable broth
- 12 ounces dark beer
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic minced fine
- 1 tablespoon Worcestershire sauce
- 1/4 cup melted butter
- 4 ounces cream cheese softened
- 3 cups shredded cheddar cheese
- 1/4 cup corn starch
- 1/2 cup evaporated milk
- 1 teaspoon paprika
- Garnishes: croutons green onions, shredded cheddar
Instructions
- Add onions, celery, carrots, broth, and beer to the bowl of a slow cooker.
- Add in garlic, Worcestershire sauce, and melted butter.
- Slow cook on low for 4-6 hours.
- Using a hand blender (or transfer contents to a regular blender) and blend until smooth.
- Place back in slow cooker and add in cream cheese, and shredded cheddar cheese. Stir to combine and melt the cheese.
- In a small bowl, combine the evaporated milk and cornstarch. Stir to combine and make a "slurry."
- Slowly pour slurry into the soup. Stir and continue to cook on low for another 10-15 minutes.
- Stir in the paprika and season with salt and pepper to taste.
- Serve warm, garnished with green onions, croutons, or more shredded cheese.
- Enjoy warm!
Nutrition
Serving: 1 | Calories: 377kcal | Carbohydrates: 14g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 794mg | Fiber: 1g | Sugar: 4g
