Ingredients
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3 (14 1/2 ounce) cans chicken broth
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1 small onion, chopped
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1/4 cup chopped sweet red pepper
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2 tablespoons butter
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1 teaspoon salt
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1/2 teaspoon pepper
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1/3 cup flour
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1/3 cup cold water
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1 (8 ounce) package cream cheese, cubed and softened
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2 cups shredded cheddar cheese
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1 (12 ounce) can beer
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1 large carrot, chopped
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1 celery rib, chopped
Instructions
- 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.