8oz.fresh finely shredded sharp cheddar cheesebuy a block, not preshredded
Instructions
Add the bacon,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 flour 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!
Notes
Freshly shredded cheese from a block is best when making soups. Prepackaged shredded cheese has anti-caking ingredients which keeps it from melting smoothly.
Don't be tempted to add more beer, it will make the soup far too bitter tasting.
It can easily be cooked on the stove top. Combine all ingredients (except the flour, cream and cheese) and cook for at least an hour to give flavors time to marinade together and the vegetables to soften. Add the remaining ingredients when the vegetables are tender.