Simple recipe for beer cheese soup in the slow cooker. This recipe has great flavor and plenty of cheese.
Beer is a great ingredient to flavor dishes in the slow cooker, also try my Garlic Beer French Dips, Beer Brats or even my Beer, Onion and Ketchup Chuck Roast.
Beer Cheese Soup anyone? The first time I tried this soup was at a Halloween party about 10 years ago, my friend Dawna brought this soup in a slow cooker, and I probably ate half of that pot of soup myself! I have been in love with this soup ever since. This Slow Cooker Beer Cheese soup has rich flavor, but not completely over powered by the beer.
To thicken this soup for the slow cooker, I used cornstarch, it blends in so nicely. Also, you must use sharp cheddar cheese in this recipe, it really makes the flavor pop. And I always serve this soup with sourdough bread and butter. Enjoy!
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Slow Cooker Beer Cheese Soup
Equipment Needed:
Ingredients:
- 32 oz. chicken broth
- 16 oz. beer
- 1/4 cup cornstarch
- 1/4 cup butter melted
- 1 cup carrot finely diced
- 1 cup white onion finely diced
- 4 oz. cream cheese
- 8 oz. Sharp Cheddar Cheese grated
- 1 tsp. sea salt
- 1/2 tsp. black pepper to taste
Instructions:
- Add chicken broth and beer to slow cooker.
- Whisk in the cornstarch until smooth.
- Stir in the melted butter.
- Add carrots and onions to slow cooker, stir.
- Cook on Low for 8 hours.
- Add the cream cheese and resume cooking for 20 minutes or until the cream cheese has melted.
- Once the cream cheese has melted, stir in the cheese.
- Season with salt and pepper; to taste.
- Ladle into bowls and serve immediately.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How do I get it thicker? It was great but a little runny
You can do two tablespoons of cornstarch with two tablespoons of cold water. Mix well add to the crockpot and stir. It will take about 10 mins to thicken up.
How long do you cook for?
So. Delicious! I used hubby’s homemade amber beer and sharp cheddar, added a packet of Velveeta cheese sauce in with the cream cheese, threw in some sliced smoked sausage at the end, and served in bread bowls. This isn’t supposed to be a super-thick soup. If it were, it’d be fondue, which I guess wouldn’t be a bad thing. Definitely a keeper!
I stumbled upon this recipe last year. I LOVE it! I have made it into my own and I often get requests for it. I love to change up the beer and cheese combo. Thank you for sharing!
How much will it make? Enough to feed 13 people? Thanks
It serves about 5
The grossest thing I have ever had. It literally tastes like vomit. Something went way wrong!
I used an immersion blender right before serving and the consistency was perfect! I have made this soup many times and try a different beer each time.
I actually used 16 oz of medium cheddar cheese and a few dashes of worchestershire sauce. It was perfect!
Made this for an Oktoberfest meeting/eating and tied for First Place!! I had a bowl of fresh bacon bits that people could sprinkle on top and it was so good! I used Sam Adams Oktoberfest brew and Cabot Seriously Sharp cheddar and it was off the chain delicious. Thank you!
Nom nom nom. I added some broccoli and diced potatoes, and pretzel bread for dipping.
If I cook it on high can I make this in 3.5 hours?
That should work, I haven’t tried this on high yet.
Yes! 🙂
Great! Thanks so much.
How many does this serve?
About 5.
What kind of beer did you use? Light beer? Lager?
I used a light beer 🙂
Oh yum! I have been looking for a beer cheese soup recipe for so long! Can’t wait to try this – it looks and sounds divine!