Crockpot Beer Cheese Soup

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ByCorey Created Updated

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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!

Crockpot Beer Cheese Soup - FamilyFreshMeals.com
4.25 from 36 votes
click the stars to rate!

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!
6
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

4.25 from 36 votes (8 ratings without comment)

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89 Comments

  1. Can I cook this on high?

    Reply

    1. 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?

  2. 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?

    Reply

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

    Reply

    1. 4 stars
      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!

    2. Awesome! Thanks for sharing that substitution Adam 🙂

  4. 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…

    Reply

    1. 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!

  5. 4 stars
    To make veg friendly replace Worcestershire with light soy also. Worcestershire contains anchovies.

    Reply