Slow-Cooker Pepper Jack Beer Cheese Soup

• •12 oz Land O Lakes Pepper Jack cheese (freshly shredded from a block)
• •4 oz Sharp yellow cheddar cheese (freshly shredded)
• •12 oz Lager or amber ale (room temperature)
• •2 cup Low-sodium chicken broth (or vegetable broth)
• •1 piece Yellow onion (finely diced)
• •1 piece Carrot (finely grated or diced)
• •2 piece Celery (ribs, finely diced)
• •3 piece Garlic (cloves, minced)
• •3 tbsp Unsalted butter (melted)
• •3 tbsp All-purpose flour (for thickening)
• •0.8 cup Heavy cream (room temperature)
• •1 tbsp Dijon mustard
• •1 tsp Worcestershire sauce
• •0.5 tsp Pure smoked paprika (ensure 100% paprika with no ancho blends)
• •to taste Kosher salt and freshly cracked black pepper
• •2 tbsp Fresh chives (finely chopped, for garnish)

Instructions

1. 1

   In a small bowl, whisk together the melted butter and flour until a smooth paste forms. Scrape this mixture into the bottom of the crockpot insert.

2. 2

   Gradually whisk the chicken broth and beer into the crockpot until the butter-flour paste is completely dissolved and smoothly incorporated.

3. 3

   Stir in the diced onion, grated carrot, diced celery, minced garlic, Dijon mustard, Worcestershire sauce, pure smoked paprika, and a pinch of black pepper.

4. 4

   Cover and cook on LOW for 3 to 4 hours (or HIGH for 1.5 to 2 hours) until the vegetables are completely tender and the soup base has thickened slightly.

5. 5

   Uncover and whisk in the room-temperature heavy cream. If you prefer a smoother soup texture, use an immersion blender to pulse the vegetable base until smooth or keep it rustic.

6. 6

   Turn the crockpot to the WARM setting. Add the shredded Land O Lakes Pepper Jack and sharp cheddar in small handfuls, whisking continuously after each addition until fully melted and silky smooth before adding more. Season with salt and pepper to taste.

7. 7

   Ladle into warm bowls, top with freshly chopped chives, and serve immediately alongside soft pretzels or crusty bread.

Chef's Tips

• 💡Always grate your cheese fresh from blocks; pre-shredded cheese contains anti-caking starches that can make slow-cooker cheese soups grainy.
• 💡Be sure to add the cheese on the WARM setting rather than high heat to prevent the dairy fats from separating or curdling.
• 💡Double-check your spice cupboard to ensure you use pure Hungarian or Spanish smoked paprika, avoiding chili powder blends that often contain ground ancho chiles.