Slow Cooker Beer Cheese Soup
Sharp cheddar, vegetables, and a mild beer simmer low and slow in a crockpot before blending into a smooth soup.
Ingredients
- 4 cups chicken broth or vegetable broth 946 ml
- 1 1/2 cups beer (about one 12-ounce bottle) 355 ml
- 1 cup carrots finely diced, 130 g
- 1 cup yellow onion finely diced, 150 g
- 1/2 cup celery finely diced, 50 g
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups sharp cheddar cheese freshly shredded, 340 g
- 1/2 cup heavy cream 120 ml
- 1/4 cup cornstarch 30 g
Instructions
- Add the chicken broth, beer, carrots, onion, celery, garlic, Worcestershire sauce, salt, and black pepper to a 6-quart slow cooker.
- Stir the ingredients to combine, then place the lid on the slow cooker.
- Cook on the low setting for 6 to 8 hours, until the vegetables are very tender.
- Remove the lid and use an immersion blender to puree the soup until smooth. You can also transfer the soup in batches to a standard blender, blending carefully with the vent open, then return it to the slow cooker.
- In a small bowl, whisk the heavy cream and cornstarch together until no lumps remain.
- Pour the cream mixture into the pureed soup and stir well.
- Gradually add the shredded sharp cheddar cheese, stirring constantly until the cheese melts completely.
- Cover the slow cooker again and cook on high for 10 to 15 minutes to thicken the soup.
- Serve warm.
Notes
Shred the cheese from a block rather than buying pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the broth.
A pale ale or amber ale works well for a balanced flavor. Avoid very dark stouts or bitter IPAs, as they can make the soup taste overly bitter.
If the soup is too thick after adding the cheese, stir in an extra splash of warm broth until it reaches your preferred consistency.