Cheese Soup With Beer

chef.david.galeano's picture

Aug. 10, 2011


Chicken broth 2 Cup (32 tbs)
Green pepper 1/4 Cup (4 tbs) , chopped
Onion 1/4 Cup (4 tbs) , peeled, chopped
Carrot 1/4 Cup (4 tbs) , peeled, chopped
Celery 1/4 Cup (4 tbs) , chopped
Butter/Margarine 2 Tablespoon
Salt 1 Teaspoon
Pepper 1/4 Teaspoon
Flour 1/3 Cup (5.33 tbs)
Water 2 Tablespoon
Grated sharp cheddar/Other processed cheese 3 Cup (48 tbs)
Beer 1 Can (10 oz) (Not Iced)



1. In a slow cooker or crock pot combine vegetables, broth and seasonings and butter. Stir to mix well.

2. Close pot tightly with its lid.

3. Allow the vegetables to cook on HIGH for about 3 hours, or cook on LOW for about 6 hours, if you are preparing the soup for supper.

4. Turn the vegetables and broth into to a liquidizer and blend or press through a fine mesh sieve into a smooth puree.

5. Return the puree to the pot.

6. Blend the flour and water in a cup to make a smooth paste.

7. Add the flour paste, cheese and beer to the pot and stir to blend well into the puree

8. Cover pot again and let cook on HIGH for 20 minutes until heated through and cheese has melted.


9. Ladle the hot thick soup into warmed soup bowls or cups.

10. Serve the soup hot accompanied with crusty bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 499Calories from Fat 285

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 1395 mg58.13%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 1 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet