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
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!
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.
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!
What kind of beer is best for this soup?
I usually like an IPA 🙂
Every time I make this soup, I have so many people ask me for the recipe! Love this soup! It is now a family fav and requested every year at Christmas.
Thank you for the sweet comment Carin! So happy everyone loves it! It’s one of my favorites too!