Slow Cooker Cheesy Beer and Potato Soup
This creamy and flavorful slow cooker soup is loaded with tender potato chunks, cheese and flavored with beer to create the perfect cold weather soup. A perfect addition to your Oktoberfest plans or for dinner any night of the week!
The cool weather has settled in again. And by cool, I really mean it. A chilly 50 at the bus stop this morning. Brr! But hey, it means getting to wear cozy clothes again, enjoy hot drinks, fires and of course… soup! More on that in a few.
I made my first apple crisp of the season this weekend, for a little get together. It was gone by bedtime. So. Good. I can’t ever get enough and wished there were still leftovers today! That means more apple crisps and pies in my not so distant future. Perhaps the perfect way to ring in Fall, later this week! Sounds like a plan.
Let me preface the rest of this post by saying…
I’ve never been a beer drinker and I’m still not. I am and will always be a fruity drinker. But, I love cooking with beer. It adds so much flavor and can really change a recipe in so many great ways! From cupcakes, to pizza and so much more, it definitely has a place in my kitchen!
Oktoberfest kicked off this past weekend. So, today seemed like the perfect time to share this easy slow cooker dinner recipe.
Beer, potatoes and cheese make this the perfect Oktoberfest soup.
I’ve been craving my favorite loaded potato soup, so I tweaked that to create this ridiculously flavorful soup. A fun twist on a classic!
This creamy slow cooker soup is packed with tender chunks of potatoes, cheddar cheese and flavored with beer to create the perfect cold weather dinner! A must make for any night of the week, or to celebrate Oktoberfest! Top it off with your choice of bacon or pretzels!
Be sure to add this comforting soup to your dinner plans! You’re sure to love it!
Slow Cooker Cheesy Beer and Potato Soup
Ingredients
- 7 C potatoes, chopped into 1-inch pieces
- 1 C yellow onion, chopped
- 3 cloves garlic, minced
- 3 C chicken broth
- 12 oz beer
- 2 1/2 tsp salt
- 1 tsp pepper
- 1 C heavy cream
- 8 oz mild cheddar cheese, shredded
- Pretzels, bacon crumbles and chives for garnish
Instructions
- Peel and chop potatoes into 1-inch pieces.
- Add prepared vegetables, chicken broth, beer, salt and pepper to the bowl of a 5-6 quart slow cooker.
- Cook on high for 4 hours, or low for 8 hours.
- When initial cook time is up, add a third of the potatoes to a blender with heavy cream. Process until smooth. Return mixture to slow cooker with shredded cheese. Cook for an additional 30 minutes or until cheese is fully melted.
- Serve with preztels, bacon crumbles and chives.
We had those spoons growing up – what a walk down memory lane. :) The soup looks like a perfect warm “blanket” for these cooler days! And now I’m craving apple crisp – it’s my favorite dessert!
So funny about the spoons – they’re one of my favorites to use! :) And thanks Rachel!
This is one soup I could really dig my spoon into. Looks delicious and hearty.
Thanks Melissa!
I am not a beer drinking either, bring me a fruity cocktail and I am one happy girl! BUT, you’re right, cooking with beer is much different. Especially with cheese and potatoes involved. I want a bowl! Pinned!
Thanks Taylor!
Hoping my husband will part with his Sam Adams for this soup–I just buy beer to cook with like you :)
Haha… fingers crossed he’ll part with one. ;)
I’ve never been a potato soup fan, but you’ve got flavors in here that I love. I’ll be giving this recipe a try soon!!!
Thanks Aimee! I hope you enjoy it. :)
Great soup Rachel! Thick and rich, perfect for the fall chill! Mmmmm….
Thanks Allie!
This soup looks fantastic! I love using beer in cooking too, although I don’t like it to drink at all! Need to try it in soup next, clearly!
You absolutely do! Thanks Stacey!
It hasn’t been that cold yet around here in Sacramento, but man am I yearning for that crisp weather! This soup looks so comforting, Rachel!
Thanks Lisa! Hopefully you get a cool spell sooner than later!
Just a suggestion if someone is like myself and doesnt have a blender. If you have an old fashioned potato masher, smash up say the center of the crockpot of potatoes. That way you don’t lose all the good chunks. Then add your cream. I think it would work.
And I plan on trying this recipe….I am so ready for crockpots and cold weather cooking! Thanks for the recipe :)
A potato masher is a great option. Just be sure not to mash all of the potatoes as you only want to mash a small portion, leaving the rest of the chunks intact. Enjoy!! :)
I love this!! I am always looking for new ways to use my slow cooker. I am so glad I stumbled upon your blog this afternoon. It’s great to e-meet you! :)
Thanks so much Dani! So glad you found me. :)
YUM!! I’m so sad it’s still 100+ degrees in So Cal. I need this soup STAT!
You definitely do!
Roughly how many pounds of potatoes will I need?
The recipe states 7 cups potatoes. Typically 1 medium potato is around 3/4-1 cup chopped. I do not have a weight for you.
This is a great looking recipe. But why soon only puree some of the potatoes? The pictures everything looks smooth and pureed.
The pictures show chunks of potatoes as well as a smooth base around them.
So My husband is the beer drinker, I like some beers, but not as much since I had my second child. What did she do to me?! but I have no idea which ones would work for recipes. although I totally agree beer adds good flavor. Can I ask for suggestions on kinds or brands of beer for this soup? Definitely trying this this week!! Thanks or all the yummy recipes! My sister pointed me to your blog just last week! So excited to try them & happy you give some gluten free alternatives too!
And I just saw the pics, w/the sam Adams in the background. ha!
Ha! Yes, I used Sam Adams. I hope you enjoyed the soup!