beer cheese soup

Crockpot Beer Cheese Soup


Serves: 6


·         32 oz chicken broth ( or veggie broth to make vegetarian friendly)

·         12 oz beer

·         1 cup of carrots, finely diced or shredded

·         ½ cup celery, finely diced

·         1 cup onion finely diced

·         2-3 cloves of garlic, minced

·         1 tsp salt

·         ½ tsp pepper

·         1 tsp Worcestershire sauce

·         3 cups sharp cheddar cheese, shredded

·         ½ cup heavy cream

·         ¼ cup cornstarch



1.   Place all chicken broth, beer, carrots, celery, onions, garlic, Worcestershire sauce and salt and pepper into your crockpot. Cover and cook on LOW for 6-8 hours.

2.   Once time is up, remove lid and stir in shredded cheese, and heavy cream. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer.

3.   For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving.