Yummy--Beer Cheese Soup

So in the last post I mentioned getting a new Crockpot and the fact I was hoping to try it out and declare the recipe a success! Ta-da, here is the first winner.

The recipe is from the Akron Beacon Journal's former feature, "Recipe Roundup" that featured people helping others find a recipe that fits their needs or tastes. In this case, someone wanted to be able to make a Beer Cheese soup at home.

I love that soup from several local restaurants including the Great Lakes Brewing Company and The Brew Garden.

Beer Cheese Soup
2-3 slices pumpernickel or rye bread
1/4 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. dried thyme leaves
1 can (14 oz.) chicken broth
1 c. beer
6 oz. diced American Cheese
6 oz. diced Cheddar Cheese
1/2 tsp. paprika
1 c. milk

Cut bread into half-inch cubes and bake in a 425-degree oven for 10 minutes or until crisp.

Combine onion, garlic, thyme, broth and beer in slow cooker.  Cook on low for 4 hours. Turn to high and stir in cheeses, paprika and milk. Cook 1 more hour or until soup is hot and cheeses have melted.  Stir well.

Serve in bowls with croutons as garnish.

Makes 4 1-cup servings.


Notes: This is one I would make while at home because it smells so good and you can keep a close eye on how quickly the cheese melts. I used skim milk but would probably bump it up to at least 2% for a little creamier texture. I used canned broth because I didn't have the right amount of homemade stock thawed out. I'm not crazy about onions so I use shallots in most of my recipes.