Beer Cheese Soup Recipe

BEER CHEESE SOUP

24 oz. Chicken Broth
16 ounces Marzen (Oktoberfest-Style) beer
1/4 cup cornstarch
1 cup carrot, diced
1 cup onion, diced
8 oz. grated sharp white cheddar (Cabot or Alma Creamery work best)
Salt & Pepper to taste

Add chicken broth and beer to slow cooker, and whisk in cornstarch until smooth. Once cornstarch is incorporated, add carrots and onions, and cook on low for 6-7 hours. 20 minutes prior to serving, add grated cheese to mixture and stir. Salt and pepper to taste.