Savory Cheese Soup

In cold weather, there isn't much better than a bowl of soup. Lo and behold, we've been having some cold weather here in New England (who would have thunk it?) so today soup sounded like a perfect meal.

I busted out an old recipe that I haven't made in awhile, I don't even remember where I got it (sorry! I think it may have been a magazine) but I just had to make it today. Soup on a cold day is wonderful. Cheesy soup on a cold day is even better!

I made some changes to this recipe this time around (recipe appears written to include my modifications). I did not use a bell pepper as originally called for an added a few frozen broccoli florets. I also doubled the amount of cream cheese, and since the soup just wasn't at the consistency I wanted it to be (I also subbed lowfat cream cheese for regular cream cheese). I doubled the amount of onion as well. I used minced garlic instead of garlic powder. Something else I did to jazz this up was use Sargento's bistro selections cheddar cheese that also had bacon bits in it. Bacon and cheese? How can you really go wrong with that???

(p.s. I just used Bud Light for the beer here, didn't have anything else in the house we thought would work, but I imagine you could really have fun with some flavors depending on the type of beer you use)

Savory Cheese Soup

1 Can chicken broth
1/4 Cup chopped carrot
1/4 Cup chopped celery
2 Tablespoons chopped onion
5 frozen broccoli florets
1 Teaspoon butter
1/8 Teaspoon black pepper
1 teaspoon minced garlic
1/8 Teaspoon dried oregano
1 Pinch salt
2 Tablespoons flour
3 Tablespoons water
6 ounces softened, cubed lowfat cream cheese
1 Cup shredded cheddar cheese
1/2 Cup beer

In a 1 1/2 quart slow cooker combine first 10 ingredients, cover & cook on low for 5 hours.

Combine flour & water until smooth, stir into soup. Cover & cook on high for 30 minutes or until thickened. Stir in cream cheese & cheddar cheese until blended. Stir in beer.

Cover & cook on low for 10 minutes or until heated