Spicy Beer Cheese Soup for Slow Cooker
Recipe: #5391
May 12, 2012
Categories: Cheese, Game/Sports Day, Slow Cooker, No Eggs, Processed Cheese, Crockpot Soup, more
"This is a satisfying rich thick soup that my family enjoys on cooler days if you prefer it super hot then you can add in 2 jalapenos"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (273.5 g)
- Calories 456.7
- Total Fat - 33.5 g
- Saturated Fat - 20.8 g
- Cholesterol - 96.7 mg
- Sodium - 1181.6 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 1.9 g
- Sugars - 1.1 g
- Protein - 23.8 g
- Calcium - 712.3 mg
- Iron - 1 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a pot melt butter. Add in jalapeno, cook for 2 minutes or until softened stir in flour for 1 minute. Add broth, stirring constantly until thick. Remove from heat; add remaining ingredients except for whipping cream, mix until smooth.
Step 2
Transfer to a slow cooker. Cook on low in slow cooker 4 to 6 hours; add cream the last 20 minutes and heat through.
Tips
No special items needed.
1 Reviews
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