Slow Cooker Beer Cheese Soup Recipe You Won’t Want to Stop Eating


Looking at the words beer cheese soup, is there anything not to like? This recipe is perfect for those chilly nights where all you want to do is put on a pair of sweat pants and eat some comfort food (i.e. every night at my house). Break out your Crock-Pot or slow cooker, or make it on the stovetop and serve hot with some bread or crackers for dipping!

Slow Cooker Beer Cheese Soup Recipe:


  • 1 (32 oz.) carton chicken broth
  • 1 (12 oz.) bottle beer (we use ale or lager)
  • 3 cups sharp cheddar cheese, grated
  • 1 cup white onion, finely chopped
  • 3/4 cup carrot, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup heavy cream
  • 1 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • kosher salt and freshly ground pepper, to taste
  • paprika, to taste
  1. Place carrots, celery, onion, beer and chicken broth in your slow cooker and stir to combine.
  2. Add Worcestershire sauce, garlic powder, salt and pepper and stir until combined.
  3. Cook on high for 2-3 hours or until the vegetables are tender.
  4. Add heavy cream and cheddar cheese and stir.
  5. Cook for an additional 15-20 minutes or until the cheese has completely melted.
  6. If you want a smoother consistency, blend the soup in a large blender before serving. If you prefer the vegetables to be in chunks, serve immediately!