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Simple ingredients makes this Crockpot Beer Cheese Soup so delicious. This soup combines cheese, beer, and vegetables to create a easy weeknight meal.

Close up image of beer cheese soup in the slow cooker with a serving on a ladle
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With my large family, we use our crockpot on a weekly basis. I love making this beer cheese soup slow cooker recipe for an easy meatless Monday meal.

Crock pot meals save time, money and they taste better than going through the drive-thru. If you love this Slow Cooker Beer Cheese Soup recipe, check out these other crock pot recipes – The Best Crockpot Broccoli Cheese Soup, Crockpot Vegetable Soup, or Crockpot Crack Potato Soup.

Why We Love Beer Cheese Soup:

There are many reasons why we love this Beer Cheese Soup Crock Pot Recipe.

  • Simple Ingredients – We love the simple ingredients that are to this recipe. They can easily be changed to what you prefer.
  • Rich and Delicious – The creamy texture and amazing taste makes it a family favorite. Add a side of crusty bread for a complete meal idea.
  • Slow Cook or Stovetop – This soup can be made in the slow cooker or easily on the stove top. Either way you make this delicious soup it will be loaded with flavor.

Recipe Ingredients:

Ingredients needed for beer cheese soup - carrots, onion, celery, garlic, salt, pepper, bay leaf, chicken broth, beer, heavy cream, corn starch, cheese
  • Carrots, finely diced
  • Yellow Onion, finely diced
  • Ribs of Celery, finely diced
  • Minced Garlic
  • Salt
  • Black Pepper
  • Bay Leaf
  • Chicken Broth
  • Beer (I use a light beer)
  • Heavy Cream
  • Corn Starch
  • Sharp Cheddar Cheese, finely shredded

Scroll to the bottom of the post for the complete instructions and ingredients in the recipe card.

Substitutions and Additions:

  • Broth – Feel free to change the broth to a vegetable broth or chicken stock. Use what you have or prefer.
  • Add Bacon – Crumbled Bacon is a great addition to this recipe. If I have some already cook, I like to dice in small pieces for a flavorful addition. You can also add in bacon bits.
  • Other Flavors – For added in flavor, you can add in a tsp of Worcestershire sauce, Dijon Mustard, or anything you prefer.
  • Cream Cheese – For a creamier soup texture, dice up cream cheese and add in when adding in the shredded cheese.
  • Beer – If you prefer to substitute the beer, try it with apple cider or a non-alcoholic beer.

How to Make Beer Cheese Soup:

Adding the ingredients to the slow cooker

Step 1 – Add the carrots, onion, celery, salt, pepper and bay leaf to the slow cooker. Pour over the chicken broth and beer.

Whisking the cornstarch with the heavy cream in a bowl

Step 2 – Whisk together the heavy cream and cornstarch in a small bowl, very well.

Mixing in the cream mixture with the vegetable mixture

Step 3 – Pour the cream mixture into the soup and whisk until combined.

Topping the beer cheese soup with shredded cheese in the slow cooker

Step 4 – Shred the cheese and slowly stir into the soup.

Recipe Tips:

  • Diced Vegetables – We recommend dicing your vegetables ahead of time. Make sure they are diced about the same so they cook evenly. You can even place your diced onions in the freezer to save time and money.
  • Combining the Cornstarch – Combine the heavy cream and cornstarch in a separate bowl. Make sure to whisk the two ingredients completely before pouring into the slow cooker. This helps to create a thicken the soup. You can also use a flour slurry as well.
  • Cooking Time – Cooking time will vary when cooking this soup in the slow cooker. We cooked on high for about 4 hours, but this soup can also be cooked on low for about 6 hours.
  • Adding in Cheese – Add in the shredded cheese and cornstarch mixture towards the end of the cooking time. If you add in too early it could change the texture of the soup.
  • Shredded Cheese – We recommend to shred the cheese yourself instead of using pre-shredded cheese. Pre-shredded cheese has added ingredients that may not melt or taste as well as hunk cheese.
Close up image of a serving of beer cheese soup on a large spoon

Serving Suggestions:

We love serving this cheesy soup with Homemade Rolls, Crusty Artisan Bread, or Garlic Sticks. It makes for the perfect combination and it is great for dipping too. Soft Pretzels also make a great side.

I have also served with a Caesar Salad or Fresh Fruit for a light and delicious side. Make sure to also serve with your favorite toppings. Homemade Croutons, crackers, chopped green onions and more shredded cheese are great options.

How to Store Leftovers:

If you have leftovers store in an airtight container for up to 4 days. Store in the fridge to enjoy for lunch the next day.

We think it taste even better the next day. As the ingredients marinate together as it stores.

3 bowls of beer cheese soup with a white basket of bread

Recipe FAQs:

What is the Best Beer to Use?

We recommend using a light beer so that the taste doesn’t over power the other ingredients. Feel free to use what you prefer. Feel free to substitute with a non-alcoholic beer if you prefer.

Can I Make this Soup on the Stovetop?

Yes, feel free to make this creamy soup in a large saucepan or Dutch oven. Add the ingredients as indicate and heat over medium heat until the vegetables are soft. Add in the cream mixture and cheese for a delicious stovetop recipe.

How to Make this Soup Smooth:

If you prefer the soup to have a smooth texture, you can use a immersion blender in the crockpot. Blend the ingredients until it is the consistency you prefer.

More Creamy Crock Pot Soup Recipes:

Make sure to leave us a comment if you tried this Crock Pot Beer Cheese Soup. We love hearing from you!

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Crockpot Beer Cheese Soup

5 from 5 votes
Simple ingredients makes this Crockpot Beer Cheese Soup so delicious. Combine cheese, beer, and vegetables to create a easy weeknight meal.
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 6
Cuisine American
Course Soup
Calories 403

Ingredients

  • 2 carrots finely diced
  • 1/2 yellow onion finely diced
  • 2 ribs of celery finely diced
  • 2 teaspoons minced garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 bay leaf
  • 2 cup chicken broth
  • 1 cup beer I use a light beer
  • 1 ½ cups heavy cream
  • 2 tablespoons corn starch
  • 8 oz. sharp cheddar cheese finely shredded

Instructions

  • Add the carrots, onion, celery, salt, pepper and bay leaf to the slow cooker.
  • Pour over the chicken broth and beer.
  • Cook on HIGH for 4 hours. It will take that long to get the vegetables ultra-soft.
  • After the cooking time is up, Whisk together the heavy cream and cornstarch in a small bowl, very well.
  • Remove the bay leaf. Pour the cream mixture into the soup and whisk until combined.
  • Place the lid back on the slow cooker and let cook for 20 more minutes on high.
  • Shred the cheese on the fine setting while the slow cooker warms the soup back up.
  • Slowly stir in the cheese (about a half cup at a time). Serve and enjoy!

Nutrition Facts

Calories 403kcal, Carbohydrates 10g, Protein 12g, Fat 35g, Saturated Fat 21g, Polyunsaturated Fat 1g, Monounsaturated Fat 8g, Cholesterol 107mg, Sodium 890mg, Potassium 202mg, Fiber 1g, Sugar 4g, Vitamin A 4661IU, Vitamin C 3mg, Calcium 325mg, Iron 0.3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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