1 (32 oz.) carton chicken broth
1 (12 oz.) bottle beer (we use ale or lager)
3 cups sharp cheddar cheese, grated
1 cup white onion, finely chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup heavy cream
1/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
kosher salt and freshly ground pepper, to taste
smoked paprika, to taste
Step 1: Combine onion, carrots and celery in your slow cooker, and pour in beer and chicken broth.
Step 2: Season with Worcestershire sauce, garlic powder, salt and pepper.
Step 3: Turn slow cooker on HIGH and cook for 2 1/2-3 hours, or until vegetables have softened.
Step 4: Stir in heavy cream and cheddar cheese and cook for another 15-20 minutes, or until cheese is melted.
Step 5: Ladle soup into serving bowls (or blend first and then serve), then garnish with paprika and serve hot.