Crockpot Beer Cheese Soup

Two bowls of Crockpot Beer Cheese Soup in white bowls with pretzel rolls

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!

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Crockpot Beer Cheese Soup

  • 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
  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 and blend soup in batches, or use an immersion blender before serving.
  4. I served ours with fresh pretzel rolls from out local bakery.

Dipping a pretzel roll into beer cheese soup

HERE ARE MORE EASY SLOW COOKER RECIPES WE LOVE!

4.21 from 34 votes

Crockpot Beer Cheese Soup

Author Corey Valley
Do you need an easy soup to make this week? This Crockpot Beer Cheese Soup is perfect for any weeknight meal or makes a fun appetizer for football season!
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

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

Instructions

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

Nutrition

Calories: 360kcal | Carbohydrates: 11g | Protein: 16g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 1399mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4459IU | Vitamin C: 2mg | Calcium: 441mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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Post updated September 2020

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85 Comments

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

  2. Lisa Wiebe says:

    4 stars
    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!

    1. I used a pale ale, but I bet a stout would also taste yummy 🙂

  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 🙂

    1. I really don’t know Heather. To be on the safe side, maybe use a non-alcoholic beer.

      1. Heather Latta says:

        Thanks, Corey! That’s a good idea!

        1. Heather, I cooked mine on the stove, if the chicken stock and beer boils, the alcohol will evaporate. So no worries!

  6. 4 stars
    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??/

    1. Yes! I made a batch tonight on the stove top, less than an hour and it was fantastic!

      1. I got started a little late. Can I cook this in high in the crockpot?

        Can I cook this on high? Got a late start !

    2. Melissa R says:

      3 stars
      I sauted my garlic, onion, carrots and celery until browned and soft and then I used my ninja bullet for smoothies and mixed all of the veggies with all of the chicken stock. Then cooken the mix on the stove top.. I put mine back into the Crock-Pot to Finnish up. I mixed a lager and I light beer and added. 2 types of cheese.

  8. Biggest Urn of all time says:

    1 star
    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):

    1. 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 🙁

      1. 5 stars
        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.

        1. 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 🙂

          1. Don’t use pre-shredded cheese! Shred your own. The pre-shredded stuff has a coating on it that doesn’t let it melt as easily, and soups or sauces will turn into a goopy mess!

    2. 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.

    3. 1 star
      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 🙁

      1. 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.

        1. 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.

          1. 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 🙂

          2. Add your cheese a little at a time, stirring after each addition. Make sure it’s melted completely into the soup before adding more, until all the cheese is incorporated.

    4. 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!

  9. 4 stars
    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!

    1. I am so glad to hear you love it Amber 🙂 YES! You can thicken it with either cornstarch or a basic roux (of butter, flour and milk.) I hope that helps! 🙂

      1. It does indeed! Thank you so much!!

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

    1. Bethany Romanowski says:

      Did you end up freezing it? I’m about to make it and wondering if anyone has an answer for your super important question. 🙂

      1. Bethany, I have frozen the leftovers for this one, and it has worked great for me!

        1. Bethany Romanowski says:

          5 stars
          Thank you!