Beer cheese soup with extra veggies
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
2 cup, grated Carrots, raw 1 cup, chopped Onions, raw 2 cup, diced Celery, raw 3 clove Garlic 1 tsp Lea & Perrins, Worcestershire Sauce 12 fl oz Bud Light Beer 4 cup (8 fl oz) Chicken Broth 1 tsp Salt .5 tsp Pepper, black 3 cup Kraft 2% Shredded Cheddar Cheese .5 cup Fat free half and half .25 cup Cornstarch
1. Place all chicken broth, beer, carrots, celery, onions, garlic, Worcestershire sauce and salt and pepper into your crockpot. Cover and cook on LOW for 6-8 hours.
2. Once time is up, remove lid and stir in shredded cheese, and half and half. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer.
3. For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving
Serving Size: Makes 12 9oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user HJSIMM.
2. Once time is up, remove lid and stir in shredded cheese, and half and half. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer.
3. For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving
Serving Size: Makes 12 9oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user HJSIMM.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 6.4 g
- Cholesterol: 22.2 mg
- Sodium: 795.2 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.2 g
- Protein: 8.2 g
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