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close up of bowl of beer cheese soup

Beer Cheese Soup

This slow cooker beer cheese soup, full of creamy cheese and bold flavors, is easy to get on the table!
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Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Additional Time: 15 minutes
Total Time: 4 hours 20 minutes
Servings: 8 servings
Author: Jennifer Stewart

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1 | Calories: 377kcal | Carbohydrates: 14g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 794mg | Fiber: 1g | Sugar: 4g