Slow Cooker Beer Cheese Soup | Slow Cooker Kitchen (2024)

• 1/4 cup butter
• 1 cup diced carrots
• 1 cup diced onion
• 1 cup diced celery
• 2 cloves garlic minced
• 12- ounce bottle of dark beer
• 2 cups chicken broth 1 1/2 cups in step #1, 1/2 cup in #2
• 1/4 cup flour
• 3 cups milk/half & half/heavy cream
• 4 cups shredded sharp Cheddar cheese
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper

Slow Cooker Method:

• Use the butter to grease the crockpot & toss in the veggies. Pour the beer and 1 ½ cups of the broth over the top; cook 5 to 8 hours on low, 3 ½ to 4 hours on high.

  See Also

  Red Lentil Chickpea Loaf with Mushroom Gravy

• 45 to 60 minutes before serving…Turn the crockpot to high. Mix the ½ cup broth with the flour and whisk until smooth.

• Add the last seven ingredients and stir well.

• Cover with the lid tilted and cook until the cheeses are melted completely (About 45 minutes).

• Taste test. Add hot sauce, salt, and pepper to your own preference.

Stove Top Method

• Combine the chicken stock, beer, and vegetables in a saucepan. Simmer until the vegetables are tender (Usually about 12 to 14 minutes).

• While the veggies are cooking, use a large soup pot and melt the butter over medium-high heat.

• Once the butter is melted, add the flour a little at a time while whisking.

• Cook for 3 to 4 minutes until the mixture is a light brown.

• Turn heat to medium and low add the milk. Whisk and stir constantly or the milk can scorch. Stir until thick (about 5 minutes).

• Turn the heat to low and add vegetable-broth mixture and the remaining ingredients. Adjust hot sauce, salt, and pepper to your preference.

Freezer Meal Prep

• Your needs will vary slightly depending on how you intend to cook this recipe (slow cooker or skillet). To err on the side of caution…so you can use it however you (or I) please…I prep mine like this.

• Label the freezer bag. Make a note you’ll need a beer and 3 cups of milk, half & half or heavy cream when you make the recipe.

• If your shredded cheese didn’t come in a 4-cup bag, dump 4 cups in a quart-sized freezer bag.

• Toss the vegetables and broth in a gallon size freezer bag.

• Place the spices in a sandwich or snack-sized freezer bag.

• Stack up the bags and use freezer tape to attach them ~or~ toss the cheese and spice bags in the gallon bag.

• Squeeze out excess air and freeze for up to 3 months.