It is Octoberfest time and Slow Cooker Beer Cheese Soup is a great addition to your menu to help celebrate. This is also great to serve at a football party and for a simple meal on a busy night. It is flavorful and simple to make.
This is a family favorite. With a loaf of hot bread and butter they love dipping the bread in the soup. It has a ton of flavor and you can lighten the beer flavor by using a red or amber ale rather than a dark beer. It is up to you.
I served this with a loaf of bread and a green side salad to complete the meal.
Slow Cooker Beer Cheese Soup
A simple meal to celebrate Octoberfest or a creative football game day addition.
- 1 (32 oz) container Vegetable or Chicken Stock
- 1 (12 oz) bottle of beer, for this I used a dark porter but amber and a red ale work too
- 8 oz carrots, shredded
- 1 large onion, finely diced
- 1/2 cup celery, finely diced
- 2-3 cloves of minced garlic
- salt and pepper
- 1 teaspoon+ Worcestershire sauce
- 1/2 cup heavy cream
- 3 cups sharp cheddar cheese, shredded (use block cheese you grate yourself, pre-shredded cheese will not work as well or taste as good)
- 1/4 cup cornstarch
- 1/4 cup water
- Mix stock, beer, carrots, onion, celery, garlic, Worcestershire sauce, salt and pepper in the bowl of the slow cooker. Cook 6-8 hours until vegetables are very soft.
- Using an immersion blender or a blender in small batches beat until soup is smooth.
- After soup is smooth add in cream and cheese. Stir until smooth.
- Make a slurry of the cornstarch and water (blend until all cornstarch has dissolved in the water) in a small bowl. Add the slurry to the soup and cover.
- Allow soup to cook an additional 20-30 minutes until it thickens slightly. This is a soup NOT a chowder so it will be thinner like a soup. Taste and adjust spices as necessary.
- Serve hot with parsley, green onion or extra cheddar cheese if desired.