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 sourdough bread bowl!
It’s time for the fourth edition of the Freaky Friday Blog Hop! You may be wondering what the Freaky Friday Blog Hop is. Each of us bloggers (there are 16 of us!) was secretly given another blog to choose a recipe from to then recreate.
Today, we all published our posts at the same time and found out who got our blog.
For the first edition I made these delicious chicken fajitas. The second time I made slow cooker taco dip and the third time I made this amazing grilled cheese sandwich. It’s time for the big reveal. My secret Freaky Friday blogger is…… Sarah from The Magical Slow Cooker!
The Magical Slow Cooker
I was lucky enough to get paired with The Magical Slow Cooker for the second rendition as well as the fourth. As its name suggests, it is a blog full of delicious slow cooker recipes and one I have been reading for very long time.
The first time I was paired with Sarah’s blog I had a hard time picking a recipe because I wanted to make each and every one of them. As you can imagine, I got really excited when I was given her name again – the opportunity to share 2 recipes from one of your favorite blogs is very exciting!
Somehow Sarah manages to work a full-time job and create these delicious recipes at the same time. She also recently published her first cookbook, The Magical Slow Cooker: Recipes for Busy Moms (affiliate link).
I think it belongs in every cookbook collector’s collection! Some of this go-around’s runner-ups: Balsamic Beef Roast – this would be a fantastic dinner!! Maine Corn Chowder – because I love chowder and slow cooker chowder is even better. Chicken Paprika – I love paprika! I love chicken!
All of these recipes sounded amazing but slow cooker soup won it. The recipe I chose for this rendition of Freak Friday is Slow Cooker Beer Cheese Soup!
Slow Cooker Beer Cheese Soup
The original beer cheese soup recipe can be found here. I had a blast making this recipe! Many beer cheese soup recipes say to use a lager, pilsner or wheat beer. I say, use whatever beer is your favorite! For this recipe and these pictures I used a scotch ale because I love how malty and dark it is.
I only made small changes to Sarah’s recipe – the original is amazing as is!!
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!
Ingredients
- 4 cups chicken broth or stock
- 16 ounces beer
- 1/4 cup cornstarch
- 1/4 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
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 Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 1094mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 14g
Naiomi
Friday 16th of December 2022
If I halve the ingredients do I also halve the cooking time?
Diane
Tuesday 6th of September 2022
What beer do you recommend
Emily
Monday 5th of September 2022
Followed the recipe exactly but ours came out super water-y and with not a lot of flavor. We ended up adding an entire extra block of cheese and half and half to try and get some cheesy thickness. Next time we wouldn’t use as chicken stock and sub cream cheese for half and half or heavy cream.
Leslie
Tuesday 1st of November 2022
@Emily, mine has 90 minutes left and is super watery too…wonder what happened. It doesn’t have the sour cream or cheese yet so I’m hoping that helps…
Machelle
Thursday 15th of March 2018
I added Minnesota grown Wild Rice!! Amazing recipe! Thanks for sharing!
Petra van Vliet
Sunday 4th of February 2018
Hi, i want to try and make this soup but i'm a bit confused by the amount of chicken broth, there's such a huge diffrence between the adapted version and the original one? (4 versus 32) What is the right amount/ Kind regards, Petra
Jenny
Sunday 4th of February 2018
Hi Petra. 4 cups and 32 ounces are the same amount. When I write my recipes, I use cups and not ounces, hence the discrepancy.