I know what you are thinking. “It’s summer, why would you want to make soup?”. Well sometimes summer has rainy days and this soup is perfect for a rainy day. The other thing about this soup that I like is that it is made in a crockpot. So that means that it is a set it and forget it kind of meal. I made this soup on my lunch break and came home to dinner made and I did not even have to hire a handsome man servant to do it. Although that does not mean handsome man servants do not need to apply.
For this recipe you will need the following:
32 oz chicken broth
12 oz beer
1 cup of carrots (diced)
1/2 cup celery (diced)
1 cup onion (diced)
2-3 cloves of garlic (minced)
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
3 cups sharp cheddar cheese (shredded)
1/2 cup heavy cream
1/4 cup cornstarch
Add to a crockpot the chicken broth, beer, carrots, celery, onion, garlic, salt, pepper and Worcestershire Sauce. Give it a good stir and cover with a lid. Cook on low for 6 to 8 hours.
Once the soup is done slow cooking, leave the soup in the slow cooker and add in the cheese and cream. Stir until the cheese melts and then add in the corn starch. Cover again and cook on low for another 10 minutes. You can serve up this soup two different ways, as is or take an immersion blender and blend up the soup. I used the immersion blender as I had just received one for my birthday and had yet to use it.
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