Slow Cooker Beer Cheese Soup

This slow cooker beer cheese soup is super easy to make! It combines sharp cheddar cheese, cream cheese and beer and is delicious for lunch or dinner. Serve it with crusty bread or like me, in a sour dough bread bowl!

Course Soups

Cuisine American

Prep Time 10

Cook Time 6 20

Total Time 6 30

Servings

Calories 277.4kcal

Author Jenny Bullistron

Ingredients

4 cups chicken broth or stock
16 ounces beer
¼ cup cornstarch
¼ cup unsalted butter melted
1 cup finely diced carrot
1 cup finely diced white onion
4 ounces cream cheese softened
8 ounces sharp cheddar cheese shredded
black pepper and salt to taste

US Customary - Metric

Instructions

Combine the chicken broth and beer in a slow cooker. Whisk in the cornstarch until smooth. Add the melted butter, carrots and onions and stir until combined.
Cook on low for 6 hours.
Add the cream cheese and cook on low for an additional 20 minutes. Stir well, then add the shredded cheddar cheese. Stir until the cheese is melted. Add black pepper and salt to taste.
Serve immediately.

Nutrition