¼CupCornstarchuse a gluten free brand if on a gluten free diet
Instructions
Place onion, carrots, celery, beer, chicken broth, garlic, salt, pepper and bay leaves in a 5 - 6 quart slow cooker.
Cover and cook on LOW for 6 hours.
Remove bay leaves from soup and discard.
Turn crock-pot onto the HIGH temperature setting and stir in the extra sharp cheddar cheese.
Cover and cook an additional 15 minutes until the cheese is melted.
In a small bowl whisk together the fat free half & half and cornstarch until there are no lumps. Pour mixture into soup in the slow-cooker and stir to combine.
Cover and cook for 15 more minutes until the soup has thickened.
Ladle hot soup into bowls and serve with bread or rolls for dipping and enjoy!