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Enjoy this pub-style beer cheese soup made in the slow cooker

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

This thick and creamy slow cooker spicy beer cheese soup will hit the spot

If you love beer and you love cheese, then this is just the soup for you. It's velvety, super rich and creamy and very filling, not to mention delicious.

I love dipping soft pretzels or bread into this beer-infused soup, but sometimes I like topping off a hot bowl with crunchy croutons and sliced jalapeño peppers. Using the slow cooker makes this dish effortless, and it's perfect for football parties or even tailgating.

This thick and creamy slow cooker spicy beer cheese soup will hit the spot

Spicy sharp cheddar beer cheese soup recipe

Whip up this creamy beer-infused cheddar cheese soup effortlessly and easily in the slow cooker.

Serves 6-8

Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes

Ingredients:

  • 2 tablespoons butter
  • 1 large sweet onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 jalapeño peppers, minced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups vegetable or chicken broth
  • 12 ounces beer (I used a light beer)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 2 cups grated sharp cheddar cheese
  • Fresh jalapeños, paprika, croutons and cilantro, for garnish

Directions:

  1. To the bowl of a slow cooker, add all the ingredients minus the cheese.
  2. Cover with the lid, set the slow cooker on low, and cook for 4 hours, stirring occasionally.
  3. Before serving, stir in the cheddar cheese, and continue to stir until the cheese has completely melted and the soup is very thick.
  4. Ladle the soup into serving bowls, and garnish with croutons, jalapeños, cilantro and a sprinkle of paprika, if desired.
  5. Best served warm.

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More delicious soup recipes

Chicken barley soup with spinach and pancetta
Black bean and mushroom soup
Roasted broccoli, garlic and cheddar soup

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