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Name: Beer Cheese Soup - Crockpot
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 8
Cuisine: not set
Ingredients: 4-6 Slices Pumpernickel Bread; 1-2 Cup Onion Finely Chopped; 4 Cloves Garlic Minced; 1 1/2 Teaspoons Dried Thyme Leaves; 2 Cans Chicken Broth; 2 Cups Beer; 12 Ounces American Cheese Shredded or Diced; 8-12 Ounces Sharp Cheddar Cheese Shredded; 1 Teaspoon Paprika; 2 Cups Milk

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INGREDIENTS

4-6 Slices Pumpernickel Bread
1-2 Cup Onion ; Finely Chopped
4 Cloves Garlic ; Minced
1 1/2 Teaspoons Dried Thyme Leaves
2 Cans Chicken Broth
2 Cups Beer
12 Ounces American Cheese ; Shredded or Diced
8-12 Ounces Sharp Cheddar Cheese ; Shredded
1 Teaspoon Paprika
2 Cups Milk

INSTRUCTIONS

Preheat oven to 425 degrees F.

Slice bread into 1/2 inch cubes; place on baking sheet.

Bake 10-12 minutes, stirring once, or until crisp. Set aside

Combine onion, garlic, thyme, chicken broth & beer in slow cooker. Cover and cook on Low for 4 hours.

Turn to high. Stir cheeses, paprika & milk into slow cooker.

Cook 45-60 minutes or until soup is hot and cheeses are melted.

Stir soup well to blend cheeses. Ladle soup into bowls; top w/ pumpernickel croutons.

NOTES

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Nutrition

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Serving Size: 1 Serving (235g)
Recipe Makes: 8 Servings

Calories: 231
Calories from Fat: 138 (60%)

Amt Per Serving		% DV

	Total Fat 15.4g	20 %
	Saturated Fat 9.5g	48 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.6g
Cholesterol 46mg		14 %
Sodium 414mg		14 %
Potassium 244.4mg		6 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 6.4g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 231

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