SLOW-COOKER BEER CHEESE SOUP
Make this comforting, easy and cheesy soup right in the slow cooker.
Provided by Jessica Walker
Categories Side Dish
Time 8h10m
Yield 5
Number Of Ingredients 12
Steps:
- 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.
- Cover; cook on Low heat setting 6 to 8 hours.
- 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.
- Serve immediately topped with popcorn or croutons.
Nutrition Facts : ServingSize 1 Serving
SLOW-COOKED SAVORY CHEESE SOUP
This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. -Ann Huseby, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.
Nutrition Facts : Calories 256 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CHEESE AND BEER SOUP
This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.
Provided by catlover20
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g
CROCK POT BEER AND CHEESE SOUP
From a cookbook called "Best Loved Slow Cooker Recipes," this soup tastes very similar to French onion soup, but the cheese is mixed right in. I've had a little trouble in the past with the cheese and milk curdling, so I turn my slow cooker off and let the soup cool a little before adding. *Update Sept 22/06: Try adding a pound of smoked sausage and 2 diced potatoes for a heartier version.
Provided by Swan Valley Tammi
Categories Cheese
Time 5h10m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
- Bake 10-12 minutes, stirring once, or until crisp. Set aside.
- Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
- Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
- Stir and ladle into bowls; top with croutons before serving.
Nutrition Facts : Calories 474.4, Fat 31.7, SaturatedFat 19.6, Cholesterol 97.8, Sodium 1050.2, Carbohydrate 15.9, Fiber 1.4, Sugar 1.4, Protein 27.5
SLOW COOKER BEER CHEESE SOUP RECIPE - (4.5/5)
Provided by á-42348
Number Of Ingredients 9
Steps:
- Add chicken broth and beer to slow cooker, and whisk in cornstarch and butter until smooth. Add carrots and onions to slow cooker. Cook on Low for 8 hours. Turn off crock pot, and let the soup cool down for 20 minutes before adding cheese. Stir in cheese, and season with salt, about a teaspoon is what I used, add gradually to your taste. Add pepper to taste. Ladle into bowls, and serve immediately.
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