Beer cheese soup with extra veggies
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Beer cheese soup with extra veggies calories by ingredient
Introduction
Love your beer cheese? Beef it up with extra vegetables Love your beer cheese? Beef it up with extra vegetablesNumber of Servings: 12
Ingredients
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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
Tips
Make sure you have it good and hot when you add the cheese.
Directions
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.