Beer and cheese. Enough said.
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
- 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
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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
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.
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Nutrition Information:
Nutrition 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.
Post updated September 2020
Jenn Every says
Wow! Looks delicious! Will definitely be giving this one a try!!!! 🙂
Lisa Wiebe says
Something to try on Super Bowl Sunday.
Adrienne says
Do you have any recommendations on the beer you prefer to use in this recipe? Can’t wait to try it!
Corey says
I used a pale ale, but I bet a stout would also taste yummy 🙂
Teresa Smith says
Looks delicious, a must try.
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 🙂
Corey says
I really don’t know Heather. To be on the safe side, maybe use a non-alcoholic beer.
Heather Latta says
Thanks, Corey! That’s a good idea!
Deb says
Heather, I cooked mine on the stove, if the chicken stock and beer boils, the alcohol will evaporate. So no worries!
Shannon Ferger 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!
Anna says
I’m using this recipe for the first time.. Is there a way to speed up the cooking process??/
Deb says
Yes! I made a batch tonight on the stove top, less than an hour and it was fantastic!
Bev says
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 !
Melissa R says
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.
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 🙂
Emily says
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!
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 🙂
Emily says
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.
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!
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 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! 🙂
Amber says
It does indeed! Thank you so much!!
Allyson says
Have you ever tried freezing this and then reheating later on?
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. 🙂
Corey says
Bethany, I have frozen the leftovers for this one, and it has worked great for me!
Bethany Romanowski says
Thank you!
Angelle says
Can I cook this on high?
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?
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?
Nicole says
Can this be made without the heavy cream? I don’t have any on hand. Or will it be too thin?
Adam says
I didn’t have heavy cream when I made this either- I tried using 2% milk and sour cream instead (1/4 cup of each) — it turned out just fine!
Corey says
Awesome! Thanks for sharing that substitution Adam 🙂
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!
Brian says
To make veg friendly replace Worcestershire with light soy also. Worcestershire contains anchovies.
Mary Z says
Made exactly as recipe states, just added small random chunks of cheese. TRULY AMAZING. Served with croutons. Will make it again.
Amber B says
How much is a serving? 1 cup? Thanks!
Kristin Gonzales says
What if you don’t own a immersion blender? Will it still turn out ok?
Corey says
Yes! You can just use a regular blender also 🙂
Melissa says
Has anyone tried adding potatoes? I love mine a little chunky.
DanW says
I found the cheese to weak so I doubled the cheese but other wise this was wonderful
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..
Corey says
You would just use a regular blender, blending in batches 🙂
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!
Corey says
Hahaha! Sweet Matt! I am so happy you loved it!
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.
Corey says
I am so sorry you didn’t like it Pamela. I’m not sure what happened either.
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.
Corey says
Thanks Matt! Have fun watching football today 🙂
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 🙂
Ashley says
Safe for kids?
Stephanie says
I don’t have an immersion blender. But would a hand mixer work?
Corey says
Do you have a blender Stephanie? I think using a stand blender in batches would be your best bet.
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?
Corey says
What size crock pot are you using? Do you know if it runs hot?
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!
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!
Corey says
Yes Brock! I have made a double batch before and just doubled the ingredients 🙂
leanne says
Could i make this using a light beer? Usually the only beer i stock other than flavored beers is miller light, and i wanted to avoid buying extra beer just for this soup if possible
Corey says
I think that would be fine Leanne. If you would like more of a “beer” taste, you might want to add a little extra if you are using a light beer.
Rachel says
Hello! I just made this soup today, for my hubby’s Birthday. I let it cook in the crock-pot on HIGH for 6hrs. I stirred the cheese continuously after adding a cup of at a time. I ended up using 5 cups of cheese. Hubby LOVES this. Thanks for a great recipe. We live at 8,100ft so altitude does not affect it.
Sarah says
I made this soup today and it was fantastic!! I made homemade pretzel rolls to go with it–delicious! Thank you for my new favorite soup recipe!!!
Jesse says
The soup tasted pretty good and the cheese melted okay, but it turned out really watery (followed all the directions). I’m now adding some potatoes to it in the crockpot to see if it thickens up a bit.
Lisa says
I use this recipe often as a base for my beer cheese soup. I just add potato, polish sausage, and bacon. For beer I use Leinie’s Oktoberfest. I also don’t blend it. After that, it is Wisconsin approved.
Jenner says
I have made this soup several times, but I always make it on my stove top. I always use finely shredded sharp cheddar and I never have any problems with it melting. Also to avoid lumps and thicken the soup properly, I mix the cornstarch and cheese together in a bowl and whisk it in gradually. It works very well.
Juliet says
What is the bread in the photos? Do you have a recipe for it? It looks wonderful!
Kathy says
I am looking forward to trying this recipe! Don’t know if it would work. A couple of people mentioned how it is on the thin side, others added potatoes. It may not work with this recipe, but instead of cornstarch, flour mixtures for thickening, I’ve used instand mash potatoes as a thickening ingredient. Just a thought.
Jacob says
I enjoyed cooking this and with shredded cheese, it blended with the soup quite well (for those having trouble, use very little at a time and WHISK like a madman or madwoman) however, compared to the restaurant recipes, this had too many vegetables in it and I felt it changed the flavor too much. Mainly the celery and onion. It is a good recipe though.
Ellie says
I can’t wait to try this. But I will have to omit the Worcestershire sauce. Thats not vegetarian :/ any substitute suggestions?
Corey says
I have been able to find Vegetarian friendly version by Annie’s Organic. Here is a link http://amzn.to/2iQR6Y9 (aff)
Also if you search for Martha Stewert’s Home made Vegan Worcestershire Sauce, she has a recipe on how to make it. 🙂 I think if those options are not ok with you, soy sauce should also be ok.
Roxanne says
Corey- What are your favorite Crockpots to use? I have to be real careful with mine, everything cooks real fast and actually use the warm setting for all day cooking. I don’t know why but it realy bugs me.
Corey says
Here are my two favorites as of now 🙂 Both are amazon links (aff) I hope that helps!
http://amzn.to/2k9zJim
http://amzn.to/2kMwgpl
Emily says
This soup is delicious! I made it on the stovetop, which was quick and easy. The one thing I noticed was that it calls for regular chicken broth and 1 tsp. of salt. I used reduced sodium chicken broth and the full amount of salt, and it was WAY too salty for us, and we like a lot of salt. So maybe, for those who want to make this, reserve the salt until the end so you can season it to taste. Otherwise, it was so full of flavor, and an amazing soup. I used a Hefeweizen, and it was perfect… not so hoppy that it made the soup bitter, but full-bodied enough that it gave it a lovely flavor. Thank you for this awesome recipe!
Cherene says
I need to make three different kinds of soups for a work party (feeding 85 people) along with a few other co-workers bringing crockpot choices. With that in mind, your recipe says it feeds 6. How many cups is that? And what size crock-pot (quarts wise) did you use? I was going to double this – but not sure of the starting point volume for the recipe as listed and which of my three varied size crockpots to devote to this yummy beer cheese soup recipe.
Thanks so much for your help.
Chris says
I’ve made this several times – it’s fantastic! I make it on the stovetop. Use GOOD beer (I use Bells’ Amber Ale) and GOOD cheese (I use Cracker Barrel sharp cheddar). I shred it myself (a 16 oz brick) and add it slowly with constant stirring. I find the cheese melts better when I make it on the stovetop. Great recipe- a family favorite!
Kathleen says
What kind of beer is best for this soup?
Corey says
I usually like an IPA 🙂