Slow Cooker Beer Cheese Soup Recipes

SLOW-COOKER BEER CHEESE SOUP

Steps:

• In 3- to 4-quart slow cooker, place onion, carrots and green onions; stir gently to mix. Pour broth and beer over vegetables. Add ground mustard and Worcestershire sauce; stir.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in shredded cheese and whipping cream until cheese is melted. In small cup, beat flour and water with whisk; beat into slow cooker. Cover; cook 15 to 20 minutes.
• Serve immediately topped with popcorn or croutons.

BEER CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).

SLOW-COOKED SAVORY CHEESE SOUP

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

BEER CHEESE SOUP II

Steps:

• Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
• Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
• Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

SLOW COOKER BEER CHEESE SOUP RECIPE - (4.5/5)

Steps:

• Add chicken broth and beer to slow cooker, and whisk in cornstarch and butter until smooth. Add carrots and onions to slow cooker. Cook on Low for 8 hours. Turn off crock pot, and let the soup cool down for 20 minutes before adding cheese. Stir in cheese, and season with salt, about a teaspoon is what I used, add gradually to your taste. Add pepper to taste. Ladle into bowls, and serve immediately.

CROCK POT BEER AND CHEESE SOUP

Steps:

• Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
• Bake 10-12 minutes, stirring once, or until crisp. Set aside.
• Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
• Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
• Stir and ladle into bowls; top with croutons before serving.

BEST BEER CHEESE SOUP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
• Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.