Community Pick
Savory Cheese Soup (Slow Cooker)
"I like to garnish this soup with popcorn, croutons, green onions or bacon bits."
photo by anniesnomsblog
- Ready In:
- 7hrs 5mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 3 (14 1/2 ounce) cans chicken broth
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1⁄4 cup chopped sweet red pepper
- 2 tablespoons butter
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup flour
- 1⁄3 cup cold water
- 1 (8 ounce) package cream cheese, cubed and softened
- 2 cups shredded cheddar cheese
- 1 (12 ounce) can beer (optional)
directions
- In slow cooker, combine the first eight ingredients.
- Cover and cook on low for 7-8 hours.
- Combine flour and water until smooth; stir into soup.
- Cover and cook on high 30 minutes longer or until soup is thickened.
- Stir in cream cheese and cheddar cheese until blended.
- Stir in beer if desired.
- Cover and cook on low until heated through.
- Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.
Questions & Replies
-
What's the best cheddar cheese to use? -
I'm not sure what kind of Beer to use. I like Dos Equis or Bohemia. But is that to dark ? I like that flavor but I don't want to overwhelm the soup.
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Would you please give some info on each recipe, ie sodium content etc. my husband is on a low sodium diet so I make everything from scratch and watch the sodium
Reviews
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Totally worth the long wait! It's full of flavor and just the right consistancy. I used the optional beer, but added it right in the beginning (to burn off the alcohol). I used 1/3 less fat cream cheese and sharp cheddar. I garnished with croutons, green onion and bacon bits.....goldfish crackers for the kids. ;) Thanx for sharing. I'll make this again! -
This was easily the best homemade soup I have ever made. Perfect consistency, great flavour, and velvety in the mouth. It is a little salty, so next time I will omit the added salt altogether. In my opinion, this great soup doesn't need it--you get all the flavour you need by using old or sharp cheddar. -
Very rich but good, comfort soup. Tip: If you add the beer (which is optional) you will need to add more cheese to thicken and also balance the beer flavor. -
This is totally worth the wait! Made the house smell amazing and tasted great! I now can't believe this is the first time I've made cheese soup, since I'm so obsessed with cheese haha! This was delicious!
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I saw this recipe and wanted it for supper tonight, so I made it on the stovetop. I sauteed the veggies in the butter, then sprinkled the flour over that. Stirred until it was absorbed, then slowly added the broth and the beer. I added a bit more pepper, a pinch of red pepper flakes which I felt added a nice touch, and also a couple of bay leaves. No salt - the broth added enough salt for me. Once the veggies were all tender, I blended it, added the cheeses (not sure of amount) and also some grated Parmesan. Blended it again to make sure it was all nicely incorporated (too impatient to wait!). I may want to play around a bit with seasonings, but this is definitely a delicious soup.
see 16 more reviews
Tweaks
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I opted not to add the beer, and I replaced the carrot, celery and pepper with potatoes. It's a great, hearty soul that's really easy to make. -
Very tasty! I added broccoli instead of celery for broccoli and cheese soup.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
