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
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..
You would just use a regular blender, blending in batches 🙂
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!
Hahaha! Sweet Matt! I am so happy you loved it!
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.
I am so sorry you didn’t like it Pamela. I’m not sure what happened either.
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.
Thanks Matt! Have fun watching football today 🙂
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?
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 🙂
Safe for kids?