Crock Pot Beer and Cheese Soup Recipe

Crock Pot Beer and Cheese Soup

Beer and cheese soup is one of those dishes that you seem every now and then on the menu at a diner, you have it, love it, and say you are going to have to make at home but never do. After working through a number of recipes, cooking like you would a normal soup, we found that the crockpot is the best method for cooking. If you have a group of hunters, a family dinner, or just want to make a big batch to enjoy over the course of a week, this is your perfect starter recipe.

What makes beer and cheese soup such a cabin staple is that it has two major ingredients that can be altered to fit your tastes: beer and cheese. Make your variation using local craft brews and local cheeses.  We particularly like to make it with a beer that uses Cascade hops, such as Sierra Nevada Pale Ale, along with an extra extra sharp cheddar.

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Kitchenaid oval cooker

Rehe Dark Rye Bread


3 slices dark bread (for croutons)
1 can chicken broth (14 oz.)
1 cup beer (choose a light-tasting beer for best flavor)
1 finely chopped onion (small)
2 cloves garlic, minced (optional)
¾ tea. dried Thyme
6 oz. American cheese, shredded or diced
5 oz. Sharp Cheddar cheese, shredded
1 cup milk
½ tea. Paprika


Combine broth, beer, onion, garlic and thyme in crock pot. Cover, cook on low 4 hours.
Turn crock pot slow cooker to high.
Stir in cheeses, milk and paprika.
Cover. Cook 45 minutes to 1 hour, or until soup is hot and cheese melts.
Stir soup well to blend cheeses. Top individual bowls with croutons.
CROUTONS: Slice bread into ½ inch cubes, place on baking sheet and cook at 425 F.
Bake 10 minutes, until crisp.

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Also published on Medium.


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