This Crock Pot Beer Cheese Soup is what happens when pub food meets slow-cooked comfort — thick, creamy, packed with real cheddar, and built on the bold, malty backbone of your favorite beer.

It’s the kind of soup you dip bread into, serve at parties, or ladle into a bowl on a cold night and don’t share.

Bonus: it’s a dump-and-go recipe with minimal prep and maximum payoff.

Ingredients

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2½ cups chicken broth
• 12 oz beer (amber ale, pale ale, or lager — avoid hoppy IPAs)
• 1 cup whole milk or half & half
• 1 tsp Dijon mustard
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or Swiss
• Optional: crumbled bacon, chives, or pretzel bites for topping

Instructions

Step 1: Sauté Base (Optional but Flavor-Boosting)

• In a skillet, melt butter and sauté onion and carrots for 5–7 minutes until softened.
• Add garlic and cook 1 minute more. Sprinkle in flour and stir for another 1–2 minutes to form a roux.
• Transfer everything to the slow cooker.

Shortcut: Skip the sauté step and add raw diced veggies and flour straight to the slow cooker — it’ll still taste great, just a little less deep.

Step 2: Add Liquids & Cook

Add broth, beer, milk, mustard, paprika, salt, and pepper to the Crock Pot. Stir well to combine.

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the veggies are soft and the soup is smooth and steamy.

Step 3: Add Cheese & Blend

• Turn heat to LOW (if not already).
• Gradually stir in the shredded cheeses by the handful, letting each addition melt before adding the next.
• Use an immersion blender (or regular blender in batches) for an extra-smooth finish — or leave it a little chunky for rustic texture.

Serving Suggestions

• Top With:
  • Crumbled bacon
  • Sliced scallions or chives
  • Popcorn, crushed pretzels, or toasted breadcrumbs
• Serve With:
  • Soft pretzels or beer bread
  • Grilled cheese or bratwurst
  • Roasted broccoli or kielbasa bites

Beer Pairing

• In the soup:
  • Amber ale (malty and smooth)
  • Lager (classic, crisp base)
  • Wheat beer (light and mellow)
• In your glass:
  • The same beer you used in the soup
  • Cream ale or brown ale for balance
  • Helles or Kolsch for contrast

Final Thoughts

Crock Pot Beer Cheese Soup is creamy, cheesy, beer-infused bliss — a low-effort recipe that brings the warm pub vibes straight to your kitchen.

Whether you’re sipping it by the fire, serving it in a bread bowl, or dunking soft pretzels on game day, this soup is an easy crowd-pleaser with big flavor.

Cheers to cheese, beer, and the best bowl in the house! 🍺🧀🍲

• 👉 See also: Beer Cheese Soup Recipe

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