Serves 6-8

Ingredients

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

Directions

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.