toppingscrumbled bacon, green onion, parsley, shredded cheese
Instructions
In a 6-qt pot over medium heat, melt better. Add celery, carrots, onions and garlic and cook until onions are translucent and vegetables are tender, about 5 minutes.
If desired, you can blend to smooth at this point with a stick blender.
Sprinkle in the flour and cook, stirring to get rid of lumps, for about two minutes.
Pour in the beer and cook until thickened, about 2 minutes.
Slowly pour in chicken broth and the half and half. Allow to simmer until soup starts to thicken, stirring occasionally, about 10 minutes. Stir in the worcestershire sauce, mustard, salt and pepper. Remove from heat.
Add in the cheddar cheese a little bit at a time, stirring gently until it has melted completely.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Slow Cooker Modification:To make this in a slow cooker, you'll add the celery, carrots, onion, garlic, butter, beer, and broth to the crock pot. Give it a good stir, then cover and allow to cook on high for at least 3 hours, or low for at least 4 hours. When the soup is simmering hot, slowly whisk in half and half, then cheese. To thicken, create a slurry of ¼ cup cornstarch and ¼ cup water, then whisk that in as well. Do not use flour.