A Midwestern classic! This thick and cheesy soup gets a boost of flavor from your favorite beer and chunks of bacon as it stews in your slow cooker.
Cook bacon in a sauté pan over medium heat until crispy. Remove bacon with a slotted spoon and reserve on a clean paper towel.
Add bacon fat, onion, celery, carrot, flour, chicken broth and beer to the slow cooker and cook on high heat for 6-8 hours.
Add the cream, American Cheese, shredded Cheddar cheese and bacon, and mix until the cheeses are melted.