Slow 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.
Find it online: https://classic-recipes.com/beer-cheese-soup-recipe/