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.
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.
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.
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.
More Slow Cooker Recipes
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.
- 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
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.
Microwave until potatoes are somewhat softened, about 5 minutes, stirring halfway through.
Transfer mixture to a 6-quart or larger slow cooker.
Add chicken broth and beer. Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours.
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.
Stir in cheddar cheese until melted. Stir in cream. Let soup heat through for about 5 minutes.
Serve with green onions sprinkled on top.
Recipe adapted from Slow Cooker Revolution Volume 2
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