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!
Beer Cheese Soup
Prep time
Cook time
Total time
Serves: 5
Ingredients
- 32 ounces chicken broth
- 16 ounces beer
- ¼ cup cornstarch
- ¼ cup butter, melted
- 1 cup carrot, diced very fine
- 1 cup white onion, diced very fine
- 4 ounces cream cheese
- 8 ounces Sharp Cheddar Cheese, grated
- sea salt, about 1 teaspoon
- black pepper to taste
Instructions
- Add chicken broth and beer to slow cooker, and whisk in cornstarch until smooth. Add melted butter.
- Add carrots and onions to slow cooker, stir.
- Cook on Low for 8 hours.
- Add cream cheese, let the cream cheese melt for 20 minutes before adding the sharp cheddar cheese.
- Stir in cheese, and season with salt, about a teaspoon is what I used, add gradually to your taste. Add pepper to taste.
- Ladle into bowls, and serve immediately.
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!
What kind of beer did you use? Light beer? Lager?
I used a light beer 🙂
How many does this serve?
About 5.
Yes! 🙂
Great! Thanks so much.
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.
Nom nom nom. I added some broccoli and diced potatoes, and pretzel bread for dipping.
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!
How many servings does this recipe make?
About 6
I’m making this recipe and it has been in the crock pot for about 3 hours now and hasn’t thickened at all…….is that normal?
It’s not a terribly thick soup. The cream cheese will make it creamier and a little thicker.
I’m in the process of making this and the cornstarch can’t be “whisked smooth”….it is chunky still. will this smooth out once it heats up?
Hmm. I’ve never had this happen. I would whisk very vigorously.
I am having the same issue, did this turn out for you?
I actually used 16 oz of medium cheddar cheese and a few dashes of worchestershire sauce. It was perfect!
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.
This soup was a hot mess. The cream cheese did not melt. It stayed in chunks almost like it curdled. Then it just had a really weird flavor. Something was definitely missing. Went in the garbage.
The grossest thing I have ever had. It literally tastes like vomit. Something went way wrong!
How much will it make? Enough to feed 13 people? Thanks
It serves about 5