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Prep Time: 0 Minutes Cook Time: 380 Minutes |
Ready In: 380 Minutes Servings: 6 |
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I double this recipe and keep it in a slow cooker during holiday parties. A nice way to warm up guests from the bitter NY winters! Ingredients:
1/4 cup celery, chopped |
1/4 cup carrots, peeled and chopped |
1/4 cup green bell pepper, seeded and chopped |
1/4 cup sweet onion, chopped |
5 cups chicken stock or broth |
2 tablespoons butter |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1/3 cup all-purpose flour |
3 cups sharp cheddar cheese, shredded |
1 (12 ounce) can or bottle beer, at room temperature |
croutons, bacon bits, thinly sliced green onion for garnish (optional) |
Directions:
1. In slow cooker, combine celery, carrot, green pepper and onion.
2. Add chicken broth, butter, salt and pepper.
3. Cover and cook on LOW setting 5 to 6 hours.
4. Puree mixture in food processor. Return to slow cooker.
5. Turn heat to HIGH setting.
6. Whisk together flour and a small amount of water. Add to slow cooker.
7. Add cheese to slow cooker 1/2 cup at a time, stirring until blended.
8. Add beer.
9. Cover and cook on HIGH setting 15 to 20 minutes or until cheese is melted.
10. Turn heat to LOW setting to hold.
11. Serve with garnishes of choice.
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