• 3 – 14 oz. cans chicken broth
• 1 small onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 1/4 cup chopped sweet red pepper
• 1/3 cup all-purpose flour
• 1/3 cup cold water
• 8 oz. cream cheese, cubed and softened
• 2 cups shredded cheddar cheese
• 12 oz. can beer, optional

In slow cooker, combine broth, onion, carrot, celery and red pepper.  Cover and cook on low 7 to 8 hours.  Combine flour and water until smooth; stir into soup.  Cover and cook on high 30 minutes longer until soup is thickened.  Stir in cream cheese and cheddar cheese until blended.  Stir in beer if desired.  Cover; cook on low until heated through.

(Andrea Whitlock, Indianola)