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 chicken broth
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper, or to taste
1/3 cup all-purpose flour
3 cups sharp Cheddar cheese
1 can light beer 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.
Makes 6 to 8 servings
Thanks to southernfood.about.com for this one!