Crockpot Beer Cheese Soup

This slow cooker beer cheese soup, full of creamy cheese and bold flavors, is easy to get on the table! 5 minutes of prep and slow cooked for hours, it’s perfect for a chilly day or a game day celebration.

Beer Cheese Soup

Did you know how easy making beer cheese soup at home is? Every time I ordered it at a restaurant, I wanted to make it at home but thought it was going to be too hard.

Not only are the ingredients easy, and no processed stuff, the crockpot makes it even easier!

You just toss the ingredients in, put the lid on, and let the crock pot do all the work.

Great for starting in the morning and you can come home to a delicious and creamy soup for dinner!

If you love slow cooker soups, check out my potato leek soup, my stuffed bell pepper soup, this crockpot beef stew, my chicken tortellini soup, and this crockpot chili.

Ingredients Needed

Cheese: Cheddar cheese is best. I love extra sharp! Be sure to grate your own so it melts easier.

Beer: A light hoppy lager is best. Use your favorite.

Vegetables: Carrots, celery, and onion.

Broth: Use chicken stock or vegetable broth.

Spices: Garlic, paprika, salt, and pepper

Pantry Staples: Unsalted butter, cream cheese, corn starch, evaporated milk, Worcestershire sauce.

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How to Make Beer and Cheese Soup in the Crockpot

First: Add the broth, beer, carrots, onion, and celery to the slow cooker. Add in the garlic, Worcestershire, and melted butter. Cook on low for 4-6 hours.

Second: Using a hand immersion blender, or transfer to a regular blender, and puree until smooth. Return the soup to the slow cooker.

Third: Add in cream cheese, and shredded cheddar cheese. Stir to combine and melt the cheese. Slowly stir in cornstarch slurry. Cook for an additional 10 minutes.

Fourth: Stir in the paprika and season with salt and pepper to taste. Serve warm, garnished with green onions, croutons, or more shredded cheese. Enjoy warm!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

If you don’t eat all the soup right away, go ahead and pour the leftovers in an airtight container. Store in the fridge for 3-5 days.

This soup also freezes perfectly! Cool completely and store in an airtight, freezer safe container for up to 3 months.

Serving Suggestions

Pair with a soft salted pretzel to dip in, breadsticks, or a hunk of crusty bread. Or serve it with a light salad to balance it out.

I love to top mine with bread croutons for crunch, but I have enjoyed dipping soft pretzels in it as well to soak up the soup mixture. Or you can go all out and serve it in a bread bowl.

How to Reheat it

You can reheat refrigerated soup by heating over low to medium heat, cook stirring often.

Just make sure to stir the soup often if you heat up on the stove. It can burn if you don’t stir and the heat is too high.

Remove from heat and enjoy as before!

Can I make this on the stove top?

If you don’t want to use a crockpot you can cook it on the stove top in a large pot or Dutch oven.

Follow the same recipe, but I recommend cooking the soup for a minimum of 20 minutes. I like to simmer it for about an hour on the stovetop on low to help the flavors blend.

Then puree the veggies and then stir in the rest of the ingredients. 

How do I thicken it?

The cornstarch slurry is what gives the soup that thick texture. You will mix evaporated milk with the cornstarch and then pour it into the soup.

Stir, and you will watch the soup begin to thicken if you need to cover and cook another few minutes. Then re-check for thickness. 

If you want the soup even creamier, repeat the slurry part again.

What is the best beer for beer cheese soup?

I recommend reaching for a lager beer for this recipe. It will help to flavor the soup without being too in your face.

Any lager style beer would work nicely. So if you have a preferred brand, go right ahead and reach for that.

Just don’t use anything too “hoppy!”

How do you fix bitter beer cheese soup?

There are a couple of ways to fix bitter soup. The easiest way is to add more broth.

The best way is to add heavy cream, milk, or even sour cream to the soup and stir.

You can also add in some more Worcestershire sauce, Dijon mustard, or a dash or two of hot sauce.

Tips for No Leftovers

• Make sure and grate your own cheese. It makes it melt so much better and the pre-shredded stuff has a powder on it that makes the soup grainy.
• Add your favorite beers. Or experiment with dark stouts or something light and hoppy. Pale ales also work well.
• Make the base a few days in advance, heat up, and add in the cheese before serving for even easier prep.
• Keep it simple and top with more cheese or add some extras like fried onions, green onion slices, croutons, and crumbled bacon pieces.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This crockpot beer cheese soup recipe is super creamy, easy to make, and perfect for a chilly night or a game day celebration!

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