A slow cooker version of this hearty cheddar beer soup that’s packed full of sharp cheddar flavor, bacon and beer, of course. The perfect meal for a cold winter evening.
I have been trying to perfect this Slow Cooker Cheddar Beer soup ever since trying it for the first time at a brewery/restaurant with my mom and sister in law a few years ago. It was in the middle of summer, but that soup just called to me from the menu. And boy am I so glad I decided to try it. You see, I’m not a huge fan of using alcohol in cooking. Partly because of the taste, mostly because I’d rather just drink it.
But that soup was AH-mazing. It was lick the bottom of the bowl good! And believe me I was SO tempted to do just that. But I had just met my sister in law, and I was in a public place, and the whole being an adult thing.
Man, being an adult can really blow sometimes.
Either way, I think I have finally gotten my version of this cheddar beer soup down so that’s why I am sharing my recipe with you. And it’s perfect timing, because winter and football and stuff.
But really, who says you can’t enjoy warm soup year round anyway?
- 4 cups Chicken stock
- 12 oz beer (I personally love using Guinness beer but have also used ale)
- 1 cup finely diced carrots
- ½ cup finely diced celery
- ½ cup finely diced onion
- 1½ tsp garlic powder
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp ground mustard
- 1 tsp Worcestershire sauce
- 5 strips bacon, crumbled
- 4 cups sharp cheddar cheese*
- ⅓ cup cornstarch
- ½ cup heavy cream
- * I recommend shredding your own cheese, but if you only have pre-shredded cheese, add it in 1 cup at a time where it says in the instructions. Otherwise it will all melt together and become one big cheese blob. Although blobs of cheese are generally yummy, you won't want it in this soup. Promise.
- In the bowl of a large slow cooker add chicken stock, beer, carrots, celery, onion, spices and Worcestershire sauce. Cover and cook on low for 6 hours.
- Stir in bacon, cheese* (see note above), and heavy cream. Once cheese is melted, whisk in cornstarch.
- Let cook for 15-20 minutes until soup thickens some. If you like it creamy, use an immulsion or regular blender to smooth.
- Serve with croutons, crusty bread or in bread bowls.
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