Crock Pot Beer Cheese Soup Recipe
Are you looking for a cheesy and delicious soup recipe to make in your crock pot? Look no further than this Crock Pot Beer Cheese Soup! This rich and creamy soup comes together easily with only a few ingredients and is the perfect comfort food for a chilly day. Serve it with a side of crusty bread and you have a meal that will satisfy even the pickiest eater. Plus, it's a great way to use up any leftover beer you have from your last party!
Description
This Crock Pot Beer Cheese Soup is a rich and creamy soup that comes together quickly with only a few ingredients. It’s a great way to use up any leftover beer you have from your last party and is sure to be a hit with the whole family. Serve it with crusty bread on the side and you’ve got a comforting meal that’s sure to please!
Prep Time
This recipe requires only a few minutes of prep work. You'll need to chop the onion and mince the garlic, but other than that, the crock pot does all the work for you! The total prep time for this delicious soup is about 10 minutes.
Cook Time
This Beer Cheese Soup recipe requires about 4 to 5 hours of cook time in the crock pot. It's important to keep an eye on the soup once it's done cooking, as you don't want it to overcook or burn. If the soup is too thick, you can add a bit more beer or chicken broth to thin it out.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 bottle (12 ounces) of your favorite beer
- 2 cups chicken broth
- 2 cups shredded cheddar cheese
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
Instructions
1. Begin by melting the butter in a large skillet over medium heat. Add the onions and garlic and cook for about 3 minutes, stirring occasionally, until the onions are soft and translucent. Add the flour and stir to combine. Cook for another minute.
2. Pour the onion and garlic mixture into the crock pot, then add the beer, chicken broth, cheese, cayenne pepper, and salt and pepper. Stir to combine. Cover and cook on low heat for 4 to 5 hours.
3. Once the soup has finished cooking, check the consistency. If the soup is too thick, add a bit more beer or chicken broth to thin it out. Taste and adjust the seasoning as needed.
4. Serve the soup hot, topped with extra shredded cheddar cheese and a dollop of sour cream, if desired.
Equipment
- Large skillet
- Crock pot
- Spatula
- Measuring cups and spoons
- Knife, for chopping the onion
- Garlic press, for mincing the garlic
Notes
This soup freezes very well, so you can make a large batch and freeze the leftovers for a quick and easy meal any day of the week. To freeze, let the soup cool completely then transfer to airtight containers and freeze for up to 3 months.
Nutrition: Per Serving
- Calories: 333
- Protein: 11.6 grams
- Fat: 18.5 grams
- Carbohydrates: 17.6 grams
- Fiber: 0.6 grams
- Sugar: 0.6 grams
Recipe Tips
For a creamier soup, you can add a cup of heavy cream or half-and-half when you add the beer and chicken broth. This will give the soup a richer, more decadent flavor. You can also use a combination of different types of cheese, such as cheddar, Monterey Jack, or Swiss, to give the soup an extra layer of flavor. For a vegetarian option, omit the chicken broth and use vegetable broth instead.
This Crock Pot Beer Cheese Soup is a delicious and easy meal that comes together quickly with minimal effort. It’s the perfect comfort food for a chilly day and is sure to please the whole family. Give this recipe a try the next time you’re looking for a quick and delicious meal!
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