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Slow Cooker Beer Cheese Soup

A rich and creamy beer cheese soup made with sharp cheddar, lager beer, and served with warm pretzel bites, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 1550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded sharp cheddar cheese Use a good-quality sharp variety for the best flavor.
  • 1 cup lager beer Can be replaced with non-alcoholic beer if desired.
  • 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream Can be substituted with half-and-half or coconut cream.
  • 3 tbsp flour Gluten-free flour or cornstarch can be used for thickening.
  • optional Pretzel bites, for serving Also pairs well with garlic bread or crackers.

Method
 

Preparation
  1. Place the diced onion, minced garlic, chicken broth, and lager beer into a 6-quart slow cooker. Stir gently to combine.
  2. Cover and cook on low for 3.5 hours.
Thickening and Cheese Addition
  1. Whisk the flour into the heavy cream until smooth, then slowly stir this mixture into the slow cooker.
  2. Gradually add shredded sharp cheddar cheese a handful at a time, stirring well after each addition.
  3. Cover and let cook for another 20 minutes.
Optional Blending
  1. Use an immersion blender for a smoother texture, if desired.
Serving
  1. Ladle the cheese soup into bowls and serve immediately with warm pretzel bites.
Storage
  1. Refrigerate the soup in an airtight container for up to 4 days.
  2. Alternatively, freeze the soup for up to 2 months, ensuring it cools completely before freezing.
  3. Reheat gently on the stovetop over low heat or in the microwave in short intervals.

Notes

Avoid adding cheese too early to prevent clumping. Taste before adding extra salt.