Crock Pot Beer and Cheese Soup

Warm up your taste buds with this rich and velvety Crock Pot Beer and Cheese Soup, a comforting classic made even easier with slow cooking. Perfect for chilly evenings, this hearty recipe combines the robust flavors of lager or ale with sharp cheddar cheese and a medley of sautéed vegetables for a creamy, flavor-packed dish. The addition of Dijon mustard, Worcestershire sauce, and a hint of garlic gives the soup a savory depth, while heavy cream ensures a luscious texture. Garnish with paprika and fresh chives for a pop of color, and serve alongside crusty bread or soft pretzels for a cozy, pub-inspired meal. Whether you're hosting game night or just craving a bowl of cheesy indulgence, this crock pot soup is sure to impress. Keywords: Crock Pot Beer and Cheese Soup, slow cooker soup, creamy beer cheese soup, easy comfort food recipes.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 2 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 3 cups Chicken or vegetable broth
• 1 cup Beer (lager or ale, not overly bitter)
• 1 cup Heavy cream
• 3 cups Sharp cheddar cheese, shredded
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika (optional, for garnish)
• 2 tablespoons Chives, chopped (optional, for garnish)

Directions

Step 1

In a skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.

Step 2

Add the minced garlic and cook for an additional minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for another 2 minutes to get rid of the raw flour taste.

Step 4

Transfer the sautéed vegetables to the crock pot.

Step 5

Add the chicken or vegetable broth, beer, Dijon mustard, Worcestershire sauce, salt, and black pepper to the crock pot. Stir everything to combine.

Step 6

Cover and cook on low for 4 hours or until the vegetables are completely tender and the flavors are well combined.

Step 7

Using an immersion blender, blend the soup in the crock pot until smooth. (Alternatively, carefully transfer the soup to a blender in batches and puree before returning it to the crock pot.)

Step 8

Stir in the heavy cream and shredded sharp cheddar cheese. Mix until the cheese is completely melted and the soup is silky and creamy.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve hot, garnished with a sprinkle of paprika and chopped chives, if desired. Pair with crusty bread or soft pretzels for a complete meal.

Nutrition Facts

Serving size	(1967.7g)

Amount per serving	% Daily Value*
Calories	2750.4

Total Fat 216.5g	0%
Saturated Fat 133.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 665.8mg	0%
Sodium 7923.8mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 9.2g	0%
Total Sugars 15.4g
Protein 97.0g	0%

Vitamin D 76.5IU	0%
Calcium 2581.4mg	0%
Iron 6.1mg	0%
Potassium 1534.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.5%

Protein: 14.6%

Carbs: 11.8%