Slow Cooker Beer and Cheese Soup

2013-10-22
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

Slow cooker beer and cheese soup.Cheesy soup with beer cooked in slow cooker and served with homemade croutons.

Ingredients

  • 2-3 slices rye bread,cubed into 1/2-inches(1.25 cm)
  • 14½ oz(435 ml) chicken broth
  • 1 cup (250 ml) light beer
  • 1/4 cup onion,peeled and finely chopped
  • 2 cloves garlic,peeled and minced
  • 3/4 teaspoon dried thyme
  • 6 oz (180 g) American cheese,shredded
  • 6 oz (180 g) sharp Cheddar cheese,shredded
  • 1 cup (250 ml) milk
  • 1/2 teaspoon paprika

Method

Step 1

Preheat oven to 425°F(220°C).

Step 2

Place cubed bread on a baking sheet. Bake for 10-12 minutes or until crisp,stirring once. Set aside.

Step 3

In a 4½-quart(4½ L) slow cooker,combine chicken broth,beer,onion,garlic and thyme. Cover and cook on low-heat setting for 4 hours.

Step 4

Turn slow cooker to high. Stir in cheeses,milk and paprika. Cover and cook for 45-60 minutes or until soup is hot and cheeses are melted. Stir soup well to blend cheeses.

Step 5

Ladle slow cooker beer and cheese soup into bowls and top with croutons.

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