Ingredients

The following ingredients have 5 Servings
  • 8 slices bacon (sliced, cooked and drained)
  • ½ cup minced carrots
  • ½ cup minced sweet yellow onion
  • ½ cup minced celery
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 bay leaf
  • 2 cup chicken broth
  • 1 cup beer – I use pilsner ((use a light beer))
  • 1 ½ cups heavy cream
  • ⅓ cup all-purpose flour
  • 8 oz. fresh finely shredded sharp cheddar cheese (buy a block, not preshredded)

Instruction

  • Add the bacon,carrots, onion, celery, salt, pepper and bay leaf to the slow cooker. Pour over the chicken broth and beer. Cook on HIGH for 4 hours. It will take that long to get the vegetables ultra-soft.
  • After the cooking time is up. Whisk together the heavy cream and flour in a small bowl, very well. Remove the bay leaf. Pour the cream mixture into the soup and whisk until combined. Place the lid back on the slow cooker and let cook for 20 more minutes on high.
  • Shred the cheese on the fine setting while the slow cooker warms the soup back up.
  • Slowly stir in the cheese (about a half cup at a time). Serve and enjoy!