Step 1

Add the carrots, onion, celery, salt, pepper and bay leaf to the slow cooker.

Step 2

Pour over the chicken broth and beer.

Step 3

Cook on HIGH for 4 hours. It will take that long to get the vegetables ultra-soft.

Step 4

After the cooking time is up, Whisk together the heavy cream and cornstarch in a small bowl, very well.

Step 5

Remove the bay leaf. Pour the cream mixture into the soup and whisk until combined.

Step 6

Place the lid back on the slow cooker and let cook for 20 more minutes on high.

Step 7

Shred the cheese on the fine setting while the slow cooker warms the soup back up.

Step 8

Slowly stir in the cheese (about a half cup at a time). Serve and enjoy!