A slow cooker version of this hearty cheddar beer soup that's packed full of sharp cheddar flavor, bacon and beer, of course. The perfect meal for a cold winter evening.
In the bowl of a large slow cooker, place chicken stock, beer, carrots, celery, onion, spices, and Worcestershire sauce. Cover and cook on low for 6 hours or high for 2 hours.
Stir in bacon, cheese* (see note below), and heavy cream. Once the cheese is melted, whisk in cornstarch.
Let the soup cook for 15-20 minutes until the soup thickens some. If you like it creamy, use an immersion or regular blender to mix it.
Serve cheddar beer soup with croutons, crusty bread, or in bread bowls.
Notes
* I recommend shredding your own cheese, but if you only have pre-shredded cheese, add it in 1/4 cup at a time where it says in the instructions. Otherwise it will all melt together and become one big cheese blob. Although blobs of cheese are generally yummy, you won't want it in this soup. Promise.