Crockpot Beer Cheese Soup

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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

Do you love soup? Make sure to check out my favorite crockpot soups!

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XO
Corey, Darryl, Big D & Little D

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!

3.8 from 17 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!

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Comments

  1. 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 :)

  2. says

    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!

  3. 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):

    • Corey says

      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 :(

      • Deb says

        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.

        • Corey says

          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 :)

    • Sarah says

      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.

    • Margaret says

      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 :(

      • Corey says

        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.

        • Margarert says

          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.

          • Corey says

            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 :)

    • Corinne says

      I haven’t made this (yet!), but I do make cheese sauces quite often. The trick is to add a little cheese at a time, stir until that cheese is mostly melted, and then add more. If you put all the cheese in at once, it melts into a big blob instead of incorporating into the liquid. Another issue may be the heating element in your slow cooker. In conventional cooking, recipes usually call for adding cheese off the heat so the cheese doesn’t melt on the bottom of the pan and form a blob. If the bottom of your slow cooker is especially warm (a possibility if it’s an older model — the reason I’m replacing mine for Christmas!), the cheese might have stuck down there.

      My husband loves the beer cheese soup at a local tavern. I’ll have to try this and see if I can rival it!

  4. Amber says

    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!

    • Corey says

      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?

  5. Shaboopi says

    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?

  6. Whitney says

    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…

    • Corey says

      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!

  7. Mary Z says

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

  8. Star says

    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..

  9. Matt says

    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!

  10. Pamela says

    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.

    • Matt says

      Did you blend the soup after cooking? Depending on the cheese you use it sometimes doesn’t melt as smooth as you might think and you really need to blend it. I’m making another batch right now for a house full of football fans this afternoon, honestly the best soup we’ve ever had.

  11. amy says

    I also found this recipe a little disappointing. I doubled the cheese and used a couple blends of different cheddar cheeses. I ended up having to simmer the soup on the stovetop to get it to thicken. Something was causing a very bizarre taste in this soup, maybe the garlic?

    • Corey says

      I am so sorry you didn’t like the soup Amy. I would only suggest trying the recipe as written to achieve the best flavor. Sometimes if you add too much cheese, it will change the flavor. This soup isn’t meant to be a super thick soup or a chowder. So the odd flavor you are talking about might have also come from over cooking it on the stove. I hope those suggestions help :)

  12. Robyn says

    I am currently making the soup now for the first time! I am just wondering, how should I know when “time is up”, whether it is 6, 7 or 8 hours?

  13. Nina says

    This soup is wonderful. A local place used to serve this in the winter, and when they closed I missed it. Tastes just like my old favorite. Thank you!

  14. Brock says

    Great recipe; have made it numerous times and absolutely love it.
    I want to make a larger batch in a larger crock pot, though, for a party we’re having.
    Do you know if simply doubling the ingredient quantities is the way to go for it to turn out exactly the same?
    What’s your experience here?
    Please let me know, thanks!

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