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. 5 stars
    What is the bread in the photos? Do you have a recipe for it? It looks wonderful!

    Reply

  2. 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.

    Reply

  3. 4 stars
    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.

    Reply

  4. I can’t wait to try this. But I will have to omit the Worcestershire sauce. Thats not vegetarian :/ any substitute suggestions?

    Reply

    1. 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.

  5. 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.

    Reply