… In pretzel bowls. BUT you’ll have to wait a few days for those. They’re really awesome by the way…

But one would question why I’m even making a beer soup at all considering how much I hate it. The smell and the taste especially. Then again, the smell holds me off from even trying it most of the time. I’ll stick to my cranberry juice thank you very much.

But you see, it’s Oktoberfest! I know we’re nearing the end and honestly I thought for sure it’d be at least in the middle of the month and not the very beginning but you can enjoy this soup all winter long. Let’s call Oktoberfest the beginning of soup season, unofficially of course… especially since I’ve already shared not one but two soups. I can’t help it. I love fall and all things comforting and delicious. I see you’re in full agreement so let’s continue.

Cheese goes with pretzels. Pretzels go with beer. Beer is what Oktoberfest is kind of all about (right?). And Oktoberfest means lots of bratwurst. Thus… a cheese-tastic beer soup with chunks of seared pork sausage. I contemplated adding potatoes, but didn’t. In the future I’ll absolutely add them in to add more bulk to the soup but feel free to leave them out … or add them in… whatever you prefer.

Finish off Oktoberfest by grabbing your slow cookers and having a delicious weekend!

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Slow Cooker Cheddar Ale and Bratwurst Soup

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6


  • 1 C yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 C potatoes, optional
  • 1/2 C carrot, shredded
  • 1/4 tsp ground pepper
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 10 oz sharp cheddar cheese
  • 4 C chicken broth
  • 1 tbsp unsalted butter
  • 16-19 oz Bratwurst
  • 12 oz ale
  • 1 C heavy cream
  • 1/2 C all purpose flour


  • To your slow cooker add chopped onion, minced garlic, carrots and optional potatoes. If using potatoes, peel and slice into 1 inch cubes. Sprinkle with seasonings and shredded cheese. Pour in chicken broth and beer. Cover and begin cooking for 4 hours on high, or 8 on low.
  • Meanwhile, in a skillet over medium high heat melt butter. Add whole bratwurst, searing on each side. Remove, slicing into 1/2 inch pieces. Return to skillet to sear on each side. Remove and slice each piece in half. Carefully add to slow cooker. Cover and continue cooking.
  • In your last 30 minutes of cooking, remove 1/2 cup liquid to a large bowl. To it add flour and heavy cream. Stir well. Return to slow cooker giving a good stir and replacing cover to finish cooking.
  • Serve hot.
  • May be stored chilled for up to several days.


An original recipe from Baked by Rachel


Calories: 767kcal, Carbohydrates: 41g, Protein: 28g, Fat: 55g, Saturated Fat: 27g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 156mg, Sodium: 1752mg, Potassium: 1042mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2908IU, Vitamin C: 30mg, Calcium: 417mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Soup
Cuisine: American
Keywords: Dinner, Slow cooker, Soup