Beer Cheese Soup
Beer, bacon and sharp cheddar cheese make for a perfect bowl of soup.
Servings: 4
Ingredients
- 8 slices bacon sliced, cooked and drained
- ½ cup minced carrots
- ½ cup minced sweet yellow onion
- ½ cup minced celery
- ¾ tsp. salt
- ¼ tsp. black pepper
- 1 bay leaf
- 2 cup chicken broth
- 1 cup beer – I use pilsner (use a light beer)
WAIT TO ADD
- 1 ½ cups heavy cream
- ⅓ cup all-purpose flour
- 8 oz. fresh finely shredded sharp cheddar cheese buy 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.
Nutrition
Calories: 536kcal | Carbohydrates: 12g | Protein: 16g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 1056mg | Potassium: 249mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3087IU | Vitamin C: 2mg | Calcium: 324mg | Iron: 1mg
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