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.
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Recipe Information
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)
Instructions
In a skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for another 2 minutes to get rid of the raw flour taste.
Transfer the sautéed vegetables to the crock pot.
Add the chicken or vegetable broth, beer, Dijon mustard, Worcestershire sauce, salt, and black pepper to the crock pot. Stir everything to combine.
Cover and cook on low for 4 hours or until the vegetables are completely tender and the flavors are well combined.
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.)
Stir in the heavy cream and shredded sharp cheddar cheese. Mix until the cheese is completely melted and the soup is silky and creamy.
Taste and adjust seasoning if necessary.
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
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 7924 mg | 345% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.4 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2581 mg | 199% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1534 mg | 33% | |
*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.
