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Slow-Cooker Beer Cheese Soup

By Jessica Walker
Created January 10, 2017
Embrace soup season’s arrival with this comforting classic, made in your slow cooker.

I love fall. Totally, 100-percent love it. Judge me all you want, but I’ll take cool crisp days, cozy sweaters and a nice warm bowl of soup, over scorching summer weather anytime. So as fall approaches, whether you like it or not, I know that you will dig this soup. It’s a fall-time classic and one that’s so easy to make. Especially since your slow cooker does all the work for you!

To start, grab some key ingredients including Progresso chicken broth and some fresh Green Giant veggies!


Now time to chop up some veggies. Make sure you chop your veggies really small. I used shredded carrots and then did a rough chop on them—so easy.


Next, add your chopped veggies to your slow cooker along with some chicken broth.


Then add the beer. Glug glug glug…


Let that mixture stew and simmer all day in your slow cooker until the veggies are nice and tender. Then it’s time to add more goodness. First, add in the heavy cream.


Then, in goes the cheese—wonderful, melt-y and gooey cheese. I used sharp cheddar but whatever cheddar mixture floats your boat will be delish!


Stir that up until the cheese is melted. I then added some flour and water that I whisked together to help thicken it up. Cook covered in the slow cooker for an additional 15-20 minutes. At this point, you can always strain or blend your soup with an immersion blender to get it silky smooth, but I like the little pieces of veggies in mine. Top with popcorn (because what is beer cheese soup without popcorn?) and savor the start of soup season!