I love soup! No secret there. The rest of my family is pretty meh on the whole idea of soup for dinner but this soup had so much flavor that they were calling the leftovers for lunch the next day right after dinner. It helps that I added some extra potatoes and carrots to bulk it up and made sure that it had plenty of cheesy flavor.
Verdict: This was a hit! You can use a dark beer or red beer, whichever you prefer, to add a hint of beer flavor to the cheesy potato soup. As always taste and adjust the spices at the end to what your family would like. Don’t think your family would like the Dijon – leave it out and adjust the rest of the spices.
I served this with a crusty loaf of hot bread for dipping. YUM!
Potato Beer Cheese Slow Cooker Soup
- 1/4 cup butter
- 1/2 cup carrots, thinly sliced
- 1/2 cup diced onion
- 3 – 4 lbs potatoes, cleaned and diced into 1/2″ cubes
- 2 cloves garlic, minced finely
- 12- ounce bottle of red or dark beer
- 3 cups chicken broth, divided
- 1/4 cup flour
- 1 1/2 cups milk/half & half/heavy cream
- 4 cups sharp Cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon cayenne pepper
- Use the butter to grease the slow cooker and pour the vegetables into the bottom. Pour the beer and 2 1/2 cups of the broth over the top; cook 5 to 7 hours on low, 3 ½ to 4 hours on high.
- One hour before serving turn the slow cooker to high. Mix the ½ cup broth with the flour and whisk until smooth. Pour into the slow cooker.
- Add the heavy cream, cheese, Dijon mustard,Worcestershire sauce, dry mustard, hot pepper sauce, and cayenne pepper.
- Cover with the lid tilted and cook until the cheeses are melted completely (About 45 minutes to 1 hour).
- Taste. Add extra hot sauce, salt, and pepper to your taste.