Slow Cooker Beer Cheese SoupDecatur Macpherson
When it comes to dinner, it really doesn’t get better than a comforting and hearty dish that comes together without a hassle and that brings a smile to your face. Typically, that sounds like a pretty tall order, but this slow cooker beer cheese soup checks all the boxes and will have you hooked after the first bite!
Now, since we use only one bottle of beer and prepare this soup over the course of 3 hours, majority of the alcohol cooks out of this dish; however, if you’ve got little ones in the family, feel free to use non-alcoholic beer…you get the same, yummy flavor and you don’t have to worry about anything! Whether you’re a beer-lover or not, this soup will win you over with its thick cheesiness. We can’t get enough of it and hope you feel the same!
Beer Cheese Soup
- 1 (32 oz.) carton chicken broth
- 1 (12 oz.) bottle beer (we use ale or lager)
- 3 cups sharp cheddar cheese, grated
- 1 cup white onion, finely chopped
- 3/4 cup carrot, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- kosher salt and freshly ground pepper, to taste
- paprika, to taste
- Combine onion, carrots and celery in your slow cooker, and pour in beer and chicken broth.
- Season with Worcestershire sauce, garlic powder, salt and pepper.
- Turn slow cooker on HIGH and cook for 2 1/2-3 hours, or until vegetables have softened.
- Stir in heavy cream and cheddar cheese and cook for another 15-20 minutes, or until cheese is melted.
- Ladle soup into serving bowls (or blend first and then serve), then garnish with paprika and serve hot.
Note: if you’d like a thicker soup, whisk cornstarch in and cook for another 10 minutes.
Recipe adapted from Family Fresh Meals