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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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.