Crockpot Cheddar and Ale Soup
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
3 cans (14 ounces) chicken broth
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper, or to taste
1/3 cup all-purpose flour
3 cups (12 ounces) shredded sharp Cheddar cheese
1 can/bottle (12 ounces) light ale at room temperature
Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth.
Increase to HIGH setting. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer. Cover and cook on high 30 minutes, or until cheese is melted and soup is hot.