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.
12ozbeer(I personally love using Guinness beer but have also used ale)
1cupfinely diced carrots
1/2cupfinely diced celery
1/2cupfinely diced onion
1 1/2tspgarlic powder
1/2tspsalt
1tspblack pepper
1/2tspground mustard
1tspWorcestershire sauce
5strips bacon, crumbled
4cupssharp cheddar cheese*
1/3cupcornstarch
1/2cupheavy cream
Instructions
In the bowl of a large slow cooker add chicken stock, beer, carrots, celery, onion, spices and Worcestershire sauce. Cover and cook on low for 6 hours.
Stir in bacon, cheese* (see note above), and heavy cream. Once cheese is melted, whisk in cornstarch.
Let cook for 15-20 minutes until soup thickens some. If you like it creamy, use an immulsion or regular blender to smooth.
Serve 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 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.