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Slow-Cooker Beer Cheese Soup

slow-cooker beer cheese soup Side Dish
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.

Jessica Walker
Created September 17, 2014
Gold Medal Flour
Make with
Gold Medal Flour

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

  • 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.

  • 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!

No nutrition information available for this recipe

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