Crockpot Beer Cheese Soup

 

Beer and cheese. Enough said.

 

Crockpot Beer Cheese Soup - FamilyFreshMeals.com

 

My husband and I love Beer Cheese Soup. It’s totally a must order when we find it on a restaurant menu. It has to rank up there in the top ten best soups ever. So naturally, I started the quest to create a Crockpot Beer Cheese Soup that I could make at home.  Ya’ll know how much I LOVE my crockpot. :)

 

This here Crockpot Beer Cheese Soup is perfect for gatherings as well. Instead of having the usual chips and dip appetizers, present a crockpot full of the delicious soup to sip on. I highly recommend serving this soup up with some big ole’ pretzel buns for dunking. Better yet, if you can find pretzel soup bowls to serve this in, HELLO AMAZING!

 

Crockpot Beer Cheese Soup

 

Ingredients:

32 oz chicken broth ( or veggie broth to make vegetarian friendly)

12 oz beer

1 cup of carrots, finely diced or shredded

1/2 cup celery, finely diced 

1 cup onion finely diced

2-3 cloves of garlic, minced

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce 

3 cups sharp cheddar cheese, shredded

1/2 cup heavy cream

1/4 cup cornstarch

 

Directions:

 

1. Place all chicken broth, beer, carrots, celery, onions, garlic, Worcestershire sauce and salt and pepper into your crockpot. Cover and cook on LOW for 6-8 hours. 

 

2. Once time is up, remove lid and stir in shredded cheese, and heavy cream. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer. 

 

3. For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving.  

I served ours with fresh pretzel rolls from out local bakery. 

 

Crockpot Beer Cheese Soup -- Dip with  pretzel roll

 

 

Corey Valley Headshotb Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

 

 

 

 

 

3.6 from 13 reviews
Crockpot Beer Cheese Soup
 
Prep time
Cook time
Total time
 
Corey:
Serves: 6
Ingredients
  • 32 oz chicken broth ( or veggie broth to make vegetarian friendly)
  • 12 oz beer
  • 1 cup of carrots, finely diced or shredded
  • ½ cup celery, finely diced
  • 1 cup onion finely diced
  • 2-3 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp Worcestershire sauce
  • 3 cups sharp cheddar cheese, shredded
  • ½ cup heavy cream
  • ¼ cup cornstarch
Instructions
  1. Place all chicken broth, beer, carrots, celery, onions, garlic, Worcestershire sauce and salt and pepper into your crockpot. Cover and cook on LOW for 6-8 hours.
  2. Once time is up, remove lid and stir in shredded cheese, and heavy cream. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer.
  3. For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving.

 

 

 Here is what I used to make this Crockpot Beer Cheese Soup!

Comments

  1. Wow! Looks delicious! Will definitely be giving this one a try!!!! :)

  2. Lisa Wiebe says:

    Something to try on Super Bowl Sunday.

  3. Do you have any recommendations on the beer you prefer to use in this recipe? Can’t wait to try it!

  4. Teresa Smith says:

    Looks delicious, a must try.

  5. Heather Latta says:

    Silly question: I’d love to make this soup but am 7 months pregnant. Does the alcohol cook off? Thanks! PS… this is a great recipe :)

  6. Corey, I just made this Friday night and it was delicious!!! I also used a pale ale and it was just enough of a ‘beery’ taste without being overpowering. I’ve found that this soup definitely thickens up the longer it sits, so I’ve had to add a little extra heavy cream to maintain a soupy consistency, but it’s a keeper! I was able to find some pretzel rolls and they were the perfect pairing for dipping in the soup. Will make this again!

  7. I’m using this recipe for the first time.. Is there a way to speed up the cooking process??/

  8. Biggest Urn of all time says:

    I gotta be honest- my soup turned out horrible. Really disappointed. Any idea why the cheese wouldnt melt properly? It seemed like things were going fine up until the point of adding the cheese when it tanked. Like the Badgers in the Final 4):

    • Did you use a low fat or fat-free cheese? Sometimes those don’t melt as well. When you add cheese to the hot crockpot, I should have melted right away. I am so sorry this recipe didn’t turn out for you :(

      • My cheese didn’t melt the greatest either but all I had was Walmart brand shredded cheddar, once I turned the imersion blender on it, it smoothed out perfectly. Awesome soup.

        • OH good Deb! I don’t know why some cheeses are having a difficult time melting. I am glad to hear the immersion blender helped :)

    • Did you buy a bag of shredded cheese or shred it yourself? The pre-shredded cheese has a coating on it that keeps it from clumping in the bag and I find that it is great for things like sprinkling on top of tacos, but it doesn’t melt well into soups.

    • I read the reviews and bought brand name, normal fat cheddar cheese. I shredded it at home, added it to my broth and ended up with a gigantic cheese blob surrounded by broth. I blended, immersed blended, turned heat up/down, etc to no avail. Smelled great but wasn’t edible. No soup for me :(

      • I would not recommend using fat free cheese in any soups. They do not melt (at all) like regular cheese does. I am sorry the soup didn’t work out for you.

        • I know that no-fat/low fat cheese doesn’t melt well, that’s why I used “normal”fat content cheese, as I said above. The soup consistency was wretched using regular cheddar cheese and following your recipe exactly. Very disappointing because it smelled absolutely wonderful.

          • OH I am sorry Margaret, I was reading the comment on my phone and misread normal for no fat. Once again, I am so sorry the soup was not to your liking. So far most readers have loved it. Maybe next time try a different brand of cheese or add it in slower? I hope that helps :)

  9. I have made this several times, once for St. Patrick’s Day, which was a huge hit! I really enjoy it and it’s what prompted me to buy an immersion blender (which I love!!!). Do you have any tips for thickening it? Add more cheese? Cornstarch? I have no idea, and would love some tips!

  10. Have you ever tried freezing this and then reheating later on?

  11. Can I cook this on high?

    • I have only done this one on low Angelle. If you do give it a try, could you please come back and let us know how it went?

  12. Oh my goodness! My mouth is watering!!! My husband doesn’t like cheese (gasp! I know). Will this freeze and reheat well? Do you know? Or do leftovers from the fridge reheat well?

  13. Can this be made without the heavy cream? I don’t have any on hand. Or will it be too thin?

  14. I also need a substitute for the heavy cream. I don’t know anyone who can digest the stuff, anyway. Also, did you use block cheese and shred at home? Shredded cheese from the store is chock full of additives and preservatives. More details on the beer used would be helpful. I’m thinking a hearty IPA or other microbrew? Thanks…

    • You can use either block shredded or pre -shredded, it’s totally up to you. The beer is also up to you. I would use a beer that you usually like. I think an IPA would be great!

  15. To make veg friendly replace Worcestershire with light soy also. Worcestershire contains anchovies.

  16. Made exactly as recipe states, just added small random chunks of cheese. TRULY AMAZING. Served with croutons. Will make it again.

  17. How much is a serving? 1 cup? Thanks!

  18. Kristin Gonzales says:

    What if you don’t own a immersion blender? Will it still turn out ok?

  19. Has anyone tried adding potatoes? I love mine a little chunky.

  20. I found the cheese to weak so I doubled the cheese but other wise this was wonderful

  21. Do you need to use an immersion blender? I don’t have one, and would like to try and make this but not looking to purchase one..

  22. Corey-

    Just made this soup today for the Detroit Lions game. I love my Lions, but the soup I may just love the soup more, it was incredible. I used pre shredded cheese and as some have indicated it didn’t melt as I would have liked. A few seconds in the blender though and it was perfect. I have frozen some for next week…thanks so much for posting!

  23. Unfortunately this turned out terrible for me as well. :( Really disappointed. I even spent extra money on really good cheese. Not sure what happened but we just bought a pizza.

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