Crock Pot Beer Cheese Soup

This Crock Pot Beer Cheese Soup is a rich and creamy recipe, which includes sharp cheddar cheese and crispy bacon. It’s a restaurant-quality dish, ready in about 4 hours and 35 minutes.

Crock Pot Beer Cheese Soup Ingredients

• 8 slices bacon, sliced, cooked, and drained
• ½ cup minced carrots
• ½ cup minced sweet yellow onion
• ½ cup minced celery
• ¾ tsp salt
• ¼ tsp black pepper
• 1 bay leaf
• 2 cups chicken broth
• 1 cup beer (light beer or pilsner recommended)

WAIT TO ADD:

• 1½ cups heavy cream
• ⅓ cup all-purpose flour
• 8 oz sharp cheddar cheese, finely shredded (block, not pre-shredded)

How To Make Crock Pot Beer Cheese Soup

1. Load the Crock Pot: Add the cooked bacon, carrots, onion, celery, salt, pepper, bay leaf, chicken broth, and beer to the slow cooker.
2. Cook until soft: Cover and cook on HIGH for 4 hours, until vegetables are very soft and flavors are developed.
3. Prepare thickener: In a bowl, whisk together the heavy cream and flour until smooth. Remove the bay leaf from the soup.
4. Add thickener to soup: Pour the cream mixture into the slow cooker and whisk to combine. Cover and cook for 20 more minutes on HIGH.
5. Shred the cheese: While the soup is warming back up, shred the cheddar cheese finely.
6. Melt in cheese: Slowly stir in shredded cheese, about ½ cup at a time, allowing it to fully melt before adding more.
7. Serve and enjoy: Once the cheese is fully incorporated, serve hot.

Recipe Tips

• What type of beer should I use?
  Stick with a light beer like a pilsner to avoid bitterness.
• Why does my soup feel gritty?
  Pre-shredded cheese often doesn’t melt smoothly. Use a freshly shredded block of cheese for best results.
• Can I make this vegetarian?
  Omit the bacon and use vegetable broth instead of chicken broth for a meatless version.
• How can I thicken the soup more?
  Add a bit more flour to the cream mixture, or simmer longer after adding the cream.
• What’s the best way to reheat it?
  Gently warm on the stovetop over low heat to prevent the cheese from separating.

What To Serve With Beer Cheese Soup

This hearty soup is great on its own or with any of these easy sides:

• Soft pretzels or pretzel bites
• Crusty sourdough bread
• Toasted baguette slices
• Apple slices or grapes (for a sharp-sweet contrast)
• A simple green salad

How To Store Beer Cheese Soup

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: This soup doesn’t freeze well due to the dairy content—it may separate when thawed. Best enjoyed fresh or within a few days.

Beer Cheese Soup Nutrition Facts (Per Serving)

• Calories: 536kcal
• Fat: 46g
• Saturated Fat: 25g
• Cholesterol: 126mg
• Sodium: 1056mg
• Carbohydrates: 12g
• Protein: 16g
• Sugar: 4g
• Fiber: 1g
• Calcium: 324mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I double this recipe?
Yes, but use an 8-quart slow cooker to prevent overflow.

Why is my soup too bitter?
Using too much or too dark of a beer can overpower the cheese—stick to light beer.

How do I make this gluten-free?
Use a gluten-free flour blend and ensure the beer is labeled gluten-free.

Can I use milk instead of heavy cream?
You can, but the soup will be thinner and less rich.

Is there a substitute for beer?
You can use more chicken broth and add a splash of apple cider vinegar for tang.

Try More Recipes:

• Crock Pot Asparagus Soup
• Crock Pot Acorn Squash Soup
• Crock Pot 7-Can Soup