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!
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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
- 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
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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.
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Post updated September 2020
Made exactly as recipe states, just added small random chunks of cheese. TRULY AMAZING. Served with croutons. Will make it again.
How much is a serving? 1 cup? Thanks!
What if you don’t own a immersion blender? Will it still turn out ok?
Yes! You can just use a regular blender also 🙂
Has anyone tried adding potatoes? I love mine a little chunky.
I found the cheese to weak so I doubled the cheese but other wise this was wonderful