Crockpot Beer Cheese Soup
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!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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
- 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 and blend soup in batches, or use an immersion blender before serving.
- I served ours with fresh pretzel rolls from out local bakery.
HERE ARE MORE EASY SLOW COOKER RECIPES WE LOVE!
- Crockpot Salisbury Steak
- Crockpot Minestrone Soup
- Crockpot Lasagna Soup
- Crockpot Crack Chicken
- The Best Crockpot Beef Stew
- Crockpot Pork Loin
- Crockpot Chili Cheese Dip
Crockpot Beer Cheese Soup
Email this recipe!
Get this recipe emailed straight to your inbox!
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
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.
Did You Make This Recipe?
Make sure to share it with me below!
Post updated September 2020
Wow! Looks delicious! Will definitely be giving this one a try!!!! 🙂
Something to try on Super Bowl Sunday.
Do you have any recommendations on the beer you prefer to use in this recipe? Can’t wait to try it!
I used a pale ale, but I bet a stout would also taste yummy 🙂
Looks delicious, a must try.
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 🙂
I really don’t know Heather. To be on the safe side, maybe use a non-alcoholic beer.
Thanks, Corey! That’s a good idea!
Heather, I cooked mine on the stove, if the chicken stock and beer boils, the alcohol will evaporate. So no worries!