A Deliciously Tasty Crockpot Beer Cheese Soup Recipe

Beer Cheese soup is a celebration of cheese and its unusually compatible relationship with beer. For those familiar, beer cheese soup is simply a take-off of beer cheese dip – which is deliciously unctuous all to itself.

This deliciously tasty crockpot beer cheese soup recipe does all the work – providing enough time for the blending and melding of the flavors of cheese, beer, and bacon.

Beer cheese soup is a unique brand of American comfort food with a long history of being served in pubs and restaurants worldwide.

The good news is that it is easy to make, and this crockpot beer cheese soup is sure to please some of the most finicky eaters.

How to Make this Crockpot Beer Cheese Soup Recipe

Beer cheese soup is best described as rich, creamy, and irresistible for many devotees! While the cooking time is several hours, most of the prep work can be accomplished in minutes. In a few hours, this crockpot beer cheese soup will be ready for some hungry mouths.

  • Preparation Time – 10 minutes.
  • Cooking Time – 4 hours 20 minutes.
  • Total Prep & Cook Time – 4 hours 30 minutes.
  • Serves – 4 – 6.

The List of Ingredients For a Crockpot Beer Cheese Soup Recipe

Grab your slow cooker or crockpot – which should be at least five quarts to make this soup. Then gather the following ingredients. For many, all you need is to add bread to make this crockpot beer cheese soup a complete meal.

  • 8 Slices of Bacon Sliced, Cooked, And Drained.
  • ½ Cup of Minced Carrots.
  • ½ Cup of Minced Sweet Yellow Onion.
  • ½ Cup of Minced Celery.
  • ¾ Tsp. of Salt.
  • ¼ Tsp. of Black Pepper.
  • 1 Bay Leaf.
  • 2 Cups of Chicken Broth.
  • 1 Cup of Beer – Consider using a Pilsner or another kind of Light Beer)
    Pro-tip – Don’t be tempted to add more beer; it will make the soup far too bitter tasting. As for the beer you choose to use in this recipe, the best advice is to stick to a variety of beer that you enjoy drinking on its own.

WAIT TO ADD the following ingredients:

  • 1 ½ Cups of Heavy Cream.
  • ⅓ Cup of All-Purpose Flour.

8 oz. of Fresh, Finely Shredded Sharp Cheddar cheese.
Pro-tip- Buy a block of cheese and shred it yourself. When making cheese-based soup, the anti-caking ingredients used to keep pre-shredded cheese from sticking also impacts how the cheese melts in the soup.

Consider medium cheddar if you want a milkier and milder flavor. Pepper jack cheese, for those who love spice, works well in this soup, as does Monterey Jack, which melts incredibly well.


  • Thinly sliced green onions.
  • Crumbled garlic croutons.
  • Additional shredded cheese.

Cooking Directions For this Crockpot Beer Cheese Soup

Many home cooks love this recipe for beer cheese soup because it is simple to make and uses fresh ingredients. And, with only one pot, the clean-up is a cinch.

  • After preparing the chopped and diced ingredients – add the bacon, carrots, onion, and celery – along with the salt, pepper, and bay leaf, to the crockpot.
  • Pour the cups of chicken broth and one cup of beer over these ingredients.
  • Cover and cook the soup base HIGH for 4 hours.
  • Whisk together the heavy cream and flour in a small bowl.
  • Be sure this is mixed well to ensure the soup has the best possible texture.
  • Remove the bay leaf from the soup.
  • Pour the blended flour/cream mixture into the simmered soup.
  • Mix the flour/cream with the rest of the soup until well combined.
  • Recover the crockpot.
  • Cook for 20 more minutes on HIGH.
  • Shred the cheese block.
  • Slowly stir in the shredded cheddar (or other preferred cheese) – about ½ cup or handful at a time.
  • Stir the cheese and soup base, and then allow the cheese to melt.
  • Garnish with thinly sliced green onions or a bit more shredded cheese.
  • Serve and enjoy!

Crockpot Beer Cheese Soup FAQs

Can I make this soup on the stovetop?

The above-noted crockpot beer cheese soup recipe can be made on a stovetop for those who prefer that cooking method. The instructions are slightly modified as follows –

  • Combine all the soup ingredients as done in the above recipe, except the flour, cream, and cheese – and cook it on the stovetop for about one hour. This will give the flavors enough time to marinate and meld together and for the vegetable to become soft. The flour, cream, and cheese can be added to the coup when the vegetables are tender.

Can this Crockpot Beer Cheese Soup Recipe Be Stored in the Refrigerator?

This crockpot beer cheese soup recipe can be safely and successfully stored in an airtight container in the refrigerator for up to three days. If stored in a similar airtight container in the freezer, this beer cheese soup will stay fresh for up to three months.

And while the soup has dairy, it reheats well, probably because the added flour tempers its natural tendency to separate.

What are Some Side Dish Serving Suggestions for this Beer Cheese Soup Recipe?

If you are like most, the first thing you are likely to grab is some sort of bread product. For a salty accompaniment, parmesan breadsticks are a great addition. Other suggestions include the following –

  • Dinner rolls that have been brushed with warm butter.
  • Garlic toast.
  • Pretzel rolls.
  • Crusty bread.
  • Pull-apart bread.
  • Saltines.
  • Oyster crackers, etc.

If you are looking for a slightly fresher or lighter side dish, serve the beer cheese soup with a bowl of fresh fruit or a garden salad. For the hostess with the most-ess – serve it in small sourdough bread bowls in which the middle has been scooped out.

If you’re looking to wow your guests, serve a couple of scoops inside the sourdough bread bowl.

You can never go wrong with saltine or oyster crackers for toppings.

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