Slow Cooker Cheddar Beer Soup

• Meat

  • 5 strips Bacon

• Produce

  • 1 cup Carrots
  • 1/2 cup Celery
  • 1 1/2 tsp Garlic powder
  • 1/2 cup Onion

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1/2 tsp Mustard, ground
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1/3 cup Cornstarch
  • 1/2 tsp Salt

• Dairy

  • 4 cups Cheddar cheese, sharp
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 12 oz Beer

Found on thekolbcorner.com

Description

Ingredients

• 4 cups Chicken stock
• 12 oz beer (I personally love using Guinness beer but have also used ale)
• 1 cup finely diced carrots
• ½ cup finely diced celery
• ½ cup finely diced onion
• 1½ tsp garlic powder
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp ground mustard
• 1 tsp Worcestershire sauce
• 5 strips bacon, crumbled
• 4 cups sharp cheddar cheese*
• ⅓ cup cornstarch
• ½ cup heavy cream
• * 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 wont want it in this soup. Promise.

Directions

• 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.