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 making beer cheese soup at home is rather simple to do? This cheddar ale soup is one popular recipe in pubs all around the globe.
Stay in and whip up a batch of this creamy and delicious beer cheddar soup for dinner tonight.
This is a crockpot beer cheese soup, so you can toss the ingredients in, put the lid on, and let the crockpot handle the rest of the work.
Come home to a delicious and creamy soup that you can pair with dinner rolls, salad, etc.
WHY DO THEY CALL IT BEER CHEESE?
Made with beer and cheese, its unique flavor is supposed to make those eating it more thirsty, and craving more beer.
It started out as a spread or dip for veggies, but is now popular for pretzels!
IS THERE BEER IN BEER CHEESE?
A good question! Of course there is beer in beer cheese, but not necessarily alcohol. This recipe has it but you can also use a non-alcoholic beer to get the flavor but keep the alcohol out.
INGREDIENTS FOR CHEDDAR AND ALE SOUP
- vegetable or chicken broth
- carrots, celery, & onion
- garlic, spices
- Worcestershire sauce
- cream cheese
- cheddar cheese
- evaporated milk
WHAT IS THE BEST BEER FOR BEER CHEESE SOUP?
I recommend reaching for a lager beer for making this beer cheese soup recipe. It will help to flavor the soup without being overly powerful in flavor.
You will find some beers are very stout and will taste too strong in the soup. 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!”
Looking for more comfort food? Follow LTB on Pinterest!
HOW TO MAKE BEER AND CHEESE SOUP
ONE: 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.
TWO: Using a hand blender, or transfer to a regular blender, and puree until smooth. Return the soup to the slow cooker.
THREE: 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.
FOUR: 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 DO YOU FIX BITTER BEER CHEESE SOUP?
There are a couple of ways to fix overly beer cheese 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.
CAN YOU MAKE THIS BEER CHEESE ON THE STOVETOP INSTEAD OF A SLOW COOKER?
You are more than welcome to make this soup on the stovetop instead of your slow cooker.
Follow the same ingredients, but I recommend cooking the soup for a minimum of 20 minutes but prefer around 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 YOU THICKEN SLOW COOKER BEER CHEESE SOUP?
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.
CAN BEER CHEESE SOUP BE FROZEN?
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! Chill and store into an air tight, freezer safe container and freeze for up to 3 months.
CAN YOU REHEAT BEER CHEESE SOUP?
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!
WHAT TO SERVE WITH IT
Pair with a soft salted pretzel to dip in, breadsticks, or go lighter. Salads or a light cold salad mix is a great side as well.
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.
When beer and cheese collide in this creamy soup, it truly becomes the ultimate duo of flavors.
The sharp cheddar cheese, tangy beer, and then you have the vegetables, Worcestershire sauce, broth, and more that bring in more depth of flavor.
Top with some salt and pepper, crispy croutons, a sprinkle of shredded cheese, and dive in spoon first. Or, if you want a meaty option, top with some crumbled bacon.
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!
WANT MORE EASY RECIPES
- Chicken broccoli stir fry
- Creamy cauliflower soup
- Cream of mushroom soup
- Broccoli cheese soup
- Homemade celery soup
- Cream of chicken soup
BEER CHEESE SOUP RECIPE
- 4 cups vegetable broth
- 12 ounces dark beer
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic (minced fine)
- 1 tablespoon Worcestershire sauce
- 1/4 cup melted butter
- 4 ounces cream cheese (softened)
- 3 cups shredded cheddar cheese
- 1/4 cup corn starch
- 1/2 cup evaporated milk
- 1 teaspoon paprika
- Garnishes: croutons, green onions, shredded cheddar
- Add onions, celery, carrots, broth, and beer to the bowl of a slow cooker.
- Add in garlic, Worcestershire sauce, and melted butter.
- Slow cook on low for 4-6 hours.
- Using a hand blender (or transfer contents to a regular blender) and blend until smooth.
- Place back in slow cooker and add in cream cheese, and shredded cheddar cheese. Stir to combine and melt the cheese.
- In a small bowl, combine the evaporated milk and cornstarch. Stir to combine and make a "slurry."
- Slowly pour slurry into the soup. Stir and continue to cook on low for another 10-15 minutes.
- 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!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 377Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 80mgSodium: 794mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 13g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.