Is anyone else totally and completely over winter and ready for spring?
I am so ready for spring weather. I keep reminding myself April showers bring May flowers but it is only February so that isn’t helping much 🙂
Today I am excited to share a hot, comforting, if only it would melt a bit of winter weather soup with everyone.
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Crock Pot Beer and Cheese soup is seriously so easy to make! AND it tastes amazing!
I made up a huge pot of this so John would have leftovers while I am gone this week.
Tomorrow I am heading to Cincinnati to meet with Proctor and Gamble!
I am so excited to be participating in their Science of Sleep event. Let’s be honest I don’t know anyone who would complain at more sleep or better sleep!
I can’t wait to bring back amazing tools and information to help us all get a better night sleep.
Since I am going to be out of town for a few days I figured I would load up the fridge and freezer with meals John could easily re-heat.
Though…we will see if he eats the food I made or goes out with our neighbor to eat all of the food I don’t like.
Crock Pot Beer and Cheese Soup
Ingredients
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 small red pepper, chopped
3 2/3 cups reduced sodium chicken broth
2 tbsp unsalted butter
1/2 cup all-purpose flour
1/3 cup cold water
8 oz cream cheese, cut into 1/2 cubes
2 cups cheddar cheese, shredded
1 cup beer
Salt
pepper
Crumbled bacon
sliced green onions
Directions
1. Combine onion, carrot, celery, red pepper, salt, pepper, broth and butter in crock pot
2. Cover and cook on low for 7-9 hours, until veggies are tender
3. Stir together flour and cold water to make a smooth paste in a small bowl
4. Stir into soup along with cream cheese, cheddar, and beer
5. Cover and cook on high for 30-60 minutes, stirring halfway
Turn to warm for serving
Sprinkled with bacon and green onions
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- 1 small onion chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 1 small red pepper chopped
- 3 2/3 cups reduced sodium chicken broth
- 2 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1/3 cup cold water
- 8 oz cream cheese cut into 1/2 cubes
- 2 cups cheddar cheese shredded
- 1 cup beer
- Salt
- pepper
- Crumbled bacon
- sliced green onions
-
Combine onion, carrot, celery, red pepper, salt, pepper, broth and butter in crock pot
-
Cover and cook on low for 7-9 hours, until veggies are tender
-
Stir together flour and cold water to make a smooth paste in a small bowl
-
Stir into soup along with cream cheese, cheddar and beer
-
Cover and cook on high for 30-60 minutes, stirring halfway
-
Turn to warm for serving
-
Sprinkled with bacon and green onions
About how many servings does this make?
Yummmm….. I love soup and you had me at beer and cheese.. yup my favorite, sooo have to try it
We are all about Crock Pot cooking. In PA it’s been a long winter and it’s not over yet! I actually have all of the ingredients on hand. Cannot wait to give this recipe a try!
My husband would LOVE this!!! Sounds delicious!
this looks wonderful, I want a bowl now! Pinned it!
Mmm..this sounds amazing! I’ve never seen a beer soup before, but I’m totally game. Especially with a crockpot!
Oh you’re my kind of girl Tammilee. I’m positively drooling over here. This looks so amazing. Must try it!
YUM! My Hubs would love this easy soup, thanks Tamilee!
this looks amazing. of course, anything with cheese makes me happy. but still.
Oh my this looks amazing. I love beer cheese soup. I have not made it in ages. I will definitely have to give your recipe a try. I love all the veggies and toppings. Yummy.
I am SOOOO sick of winter at this point, but if it gives me an excuse to eat soup like this i am totally game!
We love bacon & cheddar soup, but have never had a ‘beer’ version. Worth trying!
First off let me say this looks BEYOND Delicious!! Secondly I love that it is a crockpot meal!! I love it, cause it makes dinner so much easier!!!