Crock Pot Creamy Potato Beer Cheese Soup

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Crock Pot Creamy Potato Beer Cheese Soup is a rich, smooth, and creamy soup. It’s a hearty and filling meal when served with a loaf of crusty bread.

Crock Pot Creamy Potato Beer Cheese Soup

 

A cup of beer gives this soup wonderful flavor. Use whatever beer you like or have on hand. Fall seasonal beers are perfect. Just don’t use a beer that is too bitter like some IPAs are.

Potatoes can take eons to get soft in a slow cooker so to speed things up, the potatoes are first peeled, cut into chunks, and microwaved for 5 minutes to get them partially cooked. Thanks to this easy first step, this Crock Pot Creamy Potato Beer Cheese Soup only needs to cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours.

Crock Pot Creamy Potato Beer Cheese Soup

 

I use a 6-quart crock pot for this recipe, but everything should be able to fit in a 4-quart crock pot. If using a smaller than 6-quart slow cooker, you will need to go towards the longer end of the cooking time.

Crock Pot Creamy Potato Beer Cheese Soup

Two cups of cheddar cheese give this soup lots of cheese flavor and a little heavy cream is added at the end for some creaminess.

The soup is processed in a blender after cooking and this helps thicken the soup up. You can leave some chunks of potato if you wish. If you have an immersion blender, you can just blend it right in the crock pot.

Crock Pot Creamy Potato Beer Cheese Soup

More Slow Cooker Recipes

Crock Pot Creamy Potato Beer Cheese Soup
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Crock Pot Creamy Potato Beer Cheese Soup is a rich, smooth, and creamy soup. It's a hearty and filling meal when served with a loaf of crusty bread.

Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 374 kcal
Ingredients
  • 1 1/2 pounds russett potatoes, peeled and cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 1/3 cup chopped celery
  • 2 garlic cloves, minced
  • 2 tablespoons Vegetable oil
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup beer
  • 2 cups shredded cheddar cheese
  • 1/2 cup heavy cream
  • 2 green onions, sliced
Instructions
  1. Place potatoes, onion, celery, garlic, oil, salt, dry mustard, thyme, red pepper flakes, and black pepper in a large microwave-safe bowl. Stir to combine.

  2. Microwave until potatoes are somewhat softened, about 5 minutes, stirring halfway through.

  3. Transfer mixture to a 6-quart or larger slow cooker.

  4. Add chicken broth and beer. Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours.

  5. Transfer half of mixture to a blender and blend until smooth. Process the remaining mixture until smooth and add it all back to crockpot. If desired, you can leave some of the potatoes as is so that there are a few chunks.

  6. Stir in cheddar cheese until melted. Stir in cream. Let soup heat through for about 5 minutes.

  7. Serve with green onions sprinkled on top.

Nutrition Facts
Crock Pot Creamy Potato Beer Cheese Soup
Amount Per Serving
Calories 374
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Slow Cooker Revolution Volume 2

Crock Pot Creamy Potato Beer Cheese Soup #slowcooker #soup

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