A light-flavored beer or ale is the best choice for this cheese soup recipe. Cheddar cheese is used in this soup, though smoked cheddar would be good as well.
PrintSlow Cooker Beer Cheese Soup
Beer cheese soup makes a tasty lunch or dinner, with a rich and unique flavor depending on the beer you choose. The slow cooker makes this soup nearly effortless.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup, Slow Cooker, Lunch, Beer, Cheese
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 1/2 tablespoons vegetable oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped green bell pepper
- 5 cups chicken broth, low sodium
- 2 tablespoons butter
- 1/4 teaspoon pepper, or to taste
- 1/3 cup all-purpose flour
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 1 can (12 ounces) light beer at room temperature
- Kosher salt, to taste
- croutons, crumbled bacon, or chopped fresh, for garnish
Instructions
- Heat the oil a large skillet over medium heat. Add the onion, celery, carrot, and bell pepper and sauté for about 4 minutes, or until tender, stirring frequently.
- Combine celery, carrot, bell pepper, and onion in slow cooker. Add the chicken broth, butter, and pepper.
- Cover and cook on low for 5 to 6 hours.
- Strain mixture; puree vegetables in blender and return to pot with the liquids.
- Increase the slow cooker heat setting to HIGH. Dissolve flour in small amount of water and stir until smooth; add to broth.
- Add the shredded cheddar cheese, 1/2 cup at a time, stirring until blended.
- Stir in the beer.
- Cover and cook on HIGH for 30 minutes, or until cheese is melted and soup is hot.
- Add salt, to taste.
- Garnish with crumbled cooked bacon, croutons, or chopped fresh parsley.
Notes
Nutritional information is based on a third-party application and should be considered an estimate. Values may differ depending on brands, ingredient measurements, and serving variations.
