Oktoberfest Beer & Cheese Soup

Chef: Brenda Hamilton

Ingredients:

  • 2 cans (14 oz) chicken broth
  • 2 cups Left Hand Oktoberfest beer
  • ½ cups finely chopped onions
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 12 ounces shredded American cheese
  • 12 ounces shredded sharp cheddar cheese
  • 6 ounces shredded pepper jack cheese
  • 1 tablespoon Worcestershire sauce
  • 2 cups milk
  • 1 teaspoon paprika

Instructions:

Combine broth, beer, onion, garlic, and thyme in a 4 qt slow cooker. Cook for 4 hours on LOW. Turn slow cooker to HIGH, add in cheeses, milk, Worcestershire sauce, and paprika. Cook for 45 minutes to 1 hour to melt cheese. Stir well to mix cheese, serve hot.