Shelly's Recipe

TAVERN CHEESE SOUP - Crock Pot

Category: Soups

1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped
3 (14 1/2 oz) cans chicken broth
1 (12 oz) can light beer, room temperature
1/2 tsp salt
1/4 tsp pepper
5 tbsp cornstarch
1/4 cup water
1 cup shredded sharp cheddar cheese

Combine vegetables in the crock pot. Add next 4 ingredients. Cover and cook on low 5-6 hours. Process vegetables in a food processor in batches until pureed and return to cooker with broth. Turn control to high. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on high 15-20 minutes. Serve hot. Serves 6-8