Beer and cheese. Enough said.

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!

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!

Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. 3.97 from 26 votes Crockpot Beer Cheese Soup 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! Prep Time: 10 minutes Cook Time: 7 hours Total Time: 7 hours 10 minutes Serves: 6 Hover over "serves" value to reveal recipe scaler Calories: 360 Author: Corey Valley Print Pin This 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 Information: Calories: 360 kcal (18%) Carbohydrates: 11 g (4%) Protein: 16 g (32%) Fat: 26 g (40%) Saturated Fat: 17 g (85%) Cholesterol: 86 mg (29%) Sodium: 1399 mg (58%) Potassium: 229 mg (7%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 4459 IU (89%) Vitamin C: 2 mg (2%) Calcium: 441 mg (44%) Iron: 1 mg (6%)

Post updated September 2020