Print

Creamy Slow Cooker Beer Cheese Soup

creamy slow cooker beer cheese soup - featured image
Print Recipe

A rich, thick, and comforting beer cheese soup made easily in a slow cooker with just a few ingredients, topped with salty pretzel croutons for the perfect texture contrast.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup all-purpose flour
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 12 oz lager or amber ale
  • 2 cups low-sodium chicken broth
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz mild cheddar cheese, freshly grated
  • 1/2 cup heavy cream
  • 1 package pretzel rods or twists, broken into pieces
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Finely dice the onion and mince the garlic, setting them aside.
  2. Melt the butter in the slow cooker insert using the sauté function or microwave.
  3. Add the diced onion to the melted butter and cook for 5 minutes until translucent. Add garlic in the last minute.
  4. Sprinkle flour over the onions and butter, stirring constantly for 1-2 minutes to create a roux.
  5. Slowly whisk in the beer, then add the chicken broth, whisking until smooth.
  6. Cover and cook on high for 2 hours or low for 4 hours, stirring once halfway through.
  7. Turn the slow cooker to low or warm. Add the grated cheese one handful at a time, stirring constantly until fully melted before adding the next.
  8. Stir in the heavy cream, mustard powder, smoked paprika, and cayenne. Season with salt and pepper to taste.
  9. While the soup finishes, break pretzel rods into bite-sized pieces. Optionally toast at 350°F for 5 minutes.
  10. Ladle the hot soup into bowls and top generously with pretzel pieces. Serve immediately.

Notes

Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Always grate cheese yourself. Avoid IPAs or stouts; use a lager or amber ale. If the soup is too thick, add more broth. If too thin, cook longer. Add pretzels just before serving to maintain crunch. Leftovers can be stored for 3 days; reheat gently on stovetop with a splash of milk or broth.

Nutrition

Keywords: beer cheese soup, slow cooker soup, comfort food, game day food, cheddar soup, pretzel croutons, easy dinner

Find it online: https://mandydishes.com/creamy-slow-cooker-beer-cheese-soup-easy-5-ingredient-recipe/