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Slow-Cooker Beer Cheese Soup

  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 5

Make this comforting, easy and cheesy soup right in the slow cooker. MORE + LESS -

Jessica Walker Jessica Walker
September 17, 2014

Ingredients

1
cup finely diced onion
1
cup finely diced or shredded carrots
1/4
cup chopped green onions (4 medium)
1
carton (32 oz) Progresso™ chicken broth
12
oz beer
1/2
teaspoon ground mustard
1
teaspoon Worcestershire sauce
4
cups shredded sharp Cheddar cheese (16 oz)
1/2
cup heavy whipping cream
1/4
cup Gold Medal™ all-purpose flour
1/4
cup water
Popped popcorn or croutons

Steps

Hide Images
  • 1
    In 3- to 4-quart slow cooker, place onion, carrots and green onions; stir gently to mix. Pour broth and beer over vegetables. Add ground mustard and Worcestershire sauce; stir.
  • 2
    Cover; cook on Low heat setting 6 to 8 hours.
  • 3
    Stir in shredded cheese and whipping cream until cheese is melted. In small cup, beat flour and water with whisk; beat into slow cooker. Cover; cook 15 to 20 minutes.
  • 4
    Serve immediately topped with popcorn or croutons.

Expert Tips

  • If you prefer your soup smooth, you can strain with a fine strainer or use an immersion blender.
  • You can add some splashes of hot sauce at the end for a spicier flavor!

Nutrition Information

No nutrition information available for this recipe

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