Crock-Pot Cheddar Beer Soup

I love cheesy soups! Give me a bowl of French onion soup, cheese & broccoli soup or this wonderful and easy recipe for Crock-Pot Cheddar Beer Soup any day of the week and I will be a happy camper!

Crock-Pot Cheddar Beer Soup

There is just something special about the flavor combination of cheese and beer. There is an earthiness about it that really tickles my taste buds! Simple but flavorful vegetables are simmered slow and low in the slow cooker for several hours in chicken or vegetable broth and your favorite beer. Then cheese is added near the end of the cooking time and a little cornstarch added to thicken the soup up just a little bit and left to simmer a little longer. Ladle the hot soup into soup bowls and serve with plenty of bread (I used pretzel rolls I found at our local bakery) for dipping into the soup.

It was, hands down one of the most delicious soups I have had in a long time and one that my family enjoyed as well.

I hope your family enjoys it too!

Print Recipe

Crock-Pot Cheddar Beer Soup Recipe

Serve this warm and satisfying cheddar and beer soup made in your slowcooker with plenty of bread on the side for dipping.

Print Recipe Crock-Pot Cheddar Beer Soup Recipe Serve this warm and satisfying cheddar and beer soup made in your slowcooker with plenty of bread on the side for dipping.

Rating	Votes: 36 Rating: 3.19 You: Rate this recipe!
Servings	8People
Prep Time	15Minutes
Cook Time	7Hours

Ingredients

• 2 cups Carrots peeled & diced small, about 4 large carrots
• 1 cup Celery diced small
• 1 whole Onion peeled & diced small
• 12 ounces Beer use a gluten free brand if on a gluten free diet
• 8 cups Chicken Broth low sodium
• 2 cloves Garlic minced
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 2 whole Bay Leaves
• 4 cups Extra Sharp Cheddar Cheese shredded
• 1 cup Fat Free Half & Half
• 1/4 cup Cornstarch use a gluten free brand if on a gluten free diet

Servings: People

Ingredients 2 cups Carrots peeled & diced small, about 4 large carrots 1 cup Celery diced small 1 whole Onion peeled & diced small 12 ounces Beer use a gluten free brand if on a gluten free diet 8 cups Chicken Broth low sodium 2 cloves Garlic minced 1/2 teaspoon Kosher Salt 1/2 teaspoon Freshly Ground Black Pepper 2 whole Bay Leaves 4 cups Extra Sharp Cheddar Cheese shredded 1 cup Fat Free Half & Half 1/4 cup Cornstarch use a gluten free brand if on a gluten free diet Servings: People

Rating Votes: 36 Rating: 3.19 You: Rate this recipe! Servings 8People Prep Time 15Minutes Cook Time 7Hours

Instructions

1. Place onion, carrots, celery, beer, chicken broth, garlic, salt, pepper and bay leaves in a 5 - 6 quart slow cooker.
2. Cover and cook on LOW for 6 hours.
3. Remove bay leaves from soup and discard.
4. Turn crock-pot onto the HIGH temperature setting and stir in the extra sharp cheddar cheese.
5. Cover and cook an additional 15 minutes until the cheese is melted.
6. In a small bowl whisk together the fat free half & half and cornstarch until there are no lumps. Pour mixture into soup in the slow-cooker and stir to combine.
7. Cover and cook for 15 more minutes until the soup has thickened.
8. Ladle hot soup into bowls and serve with bread or rolls for dipping and enjoy!

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This recipe was cooked in the following slow cooker:

Hamilton Beach 33967A Set ‘n Forget Programmable Slow Cooker, 6-Quart