CROCK-POT CHEDDAR BEER SOUP

Ingredients 2 cups carrots peeled & diced small, about 4 large carrots 1 cup celery diced small 1 whole onion peeled & diced small 12 ounces beer use a gluten free brand if on a gluten free diet 8 cups chicken broth low sodium 2 cloves garlic minced 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 whole bay leaves 4 cups Extra Sharp Cheddar Cheese shredded 1 cup fat free half & half 1/4 cup cornstarch use a gluten free brand if on a gluten free diet

Rating 1 2 3 4 5 Servings 8People Prep Time 15Minutes Cook Time 7Hours

Instructions

1. Place onion, carrots, celery, beer, chicken broth, garlic, salt, pepper and bay leaves in a 5 - 6 quart slow cooker.
2. Cover and cook on LOW for 6 hours.
3. Remove bay leaves from soup and discard.
4. Turn crock-pot onto the HIGH temperature setting and stir in the extra sharp cheddar cheese.
5. Cover and cook an additional 15 minutes until the cheese is melted.
6. In a small bowl whisk together the fat free half & half and cornstarch until there are no lumps. Pour mixture into soup in the slow-cooker and stir to combine.
7. Cover and cook for 15 more minutes until the soup has thickened.
8. Ladle hot soup into bowls and serve with bread or rolls for dipping and enjoy!