Wisconsin Beer and Cheese Soup

(from castro15’s recipe box)

Categories: Slow Cooker

Ingredients

  • 2-3 slices rye bread, cut into 1/2-inch cubes
  • 6 oz American cheese, diced
  • 14 oz can vegetable broth
  • 4-6 oz shredded Cheddar
  • 1 cup beer
  • 1/4 cup chopped onion
  • 1 cup milk
  • 2 garlic cloves, minced
  • 1/2 tsp paprika
  • 3/4 tsp dried thyme

Directions

  1. Preheat oven to 425. Place bread on baking sheet. Bake 10-12 minutes; set aside.

  2. Combine broth, beer, onion, garlic and thyme in crock pot. Cover and cook on LOW 4 hrs.

  3. Turn crock pot to HIGH. Stir in cheese, milk and paprika. Cover and cook 1 hr. Stir soup well to blend cheeses. Ladle into bowls and top with croutons.

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