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Slow Cooker Easy and Cheesy Beer Potato Soup

Updated on January 13, 2013

Slow cooker soup with red potatoes

I have had trouble making beer cheese soup in the past. My mom has an excellent recipe and hers is fabulous, I just cannot seem to recreate it at home. I will try it again sometime in the future. This is a new recipe I found on Pinterest and I fiddled with the ingredients a bit to make it my own. I think my mother would approve of the final product and am quite pleased with it myself. I might even serve it for the Super Bowl, although my beloved Packers will not be there. sigh.

This meal was "souper" easy. It took a little bit of time for preparation because I grated my own cheddar cheese and red potatoes. The original recipe I saw called for 8 oz. of shredded cheddar cheese and a bag of Ore Ida frozen hash browns. I used about 8 small red potatoes and 8 oz. medium cheddar PLUS 8 oz. of sharp cheddar. I used our favorite local cheese brand, Bucky Badger from Madison. The soup base is 3 cans of chicken broth and one can of cream of chicken soup. I emptied those into the slow cooker and added the cheese and potatoes that I had already grated. For flavor, I added 1/2 a bottle of Ambergeddon, a local Amber Ale from the Ale Asylum in Madison, a 1/4 tsp red pepper, and a 1/4 tsp black pepper. I also added 1/4 cup of carrots and 1/2 of a white onion. I crumbled 2 slices of bacon that were in my fridge already cooked and added them to the mix. I first had the soup cook for an hour on high and then two hours on low. I switched back to high for the final hour, when I added 4 oz. of cream cheese. This helped melt it a little better, too. Amazingly, my children loved the flavor of this soup, however, they do not like chunks in their soup. I ended up pureeing theirs for them. I served the soup with chunky cheese bread, shredded cheddar and sour cream for garnish. It was delicious!


3 cans chicken broth

1 can cream of chicken soup

6 oz beer (your choice, but the darker the beer, the more flavor you will get)

1/2 large diced white onion, or one small

1/4 Cup shredded carrots

1/4 tsp red pepper

1/4 tsp black pepper

8 small red potatoes, shredded

8 oz. medium cheddar, shredded

8 oz. sharp cheddar, shredded

4 oz. cream cheese (add this the last hour of cooking)

Cook on low in the slow cooker for 6-7 hours

Garnish with crusty bread, croutons, more shredded cheddar, bacon, green onions or sour cream. Enjoy!


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    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      Wow this sounds delicious! Thanks for sharing. I'll be trying this recipe soon.

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      I will be having leftovers for lunch today, maybe an early lunch, it is so cold!

    • kevin.howell profile image

      kevin.howell 5 years ago from Maysville KY

      This sounds awesome! I have never even heard of this and I eat a lot. I will be trying this for sure. Thanks for sharing.

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      The soup really leaves a savory flavor behind, I think the red pepper flakes help that out some. We'll actually probably be finishing up the leftovers today. Please let me know if you like it!

    • rebeccamealey profile image

      Rebecca Mealey 5 years ago from Northeastern Georgia, USA

      A really unique recipe! I love regular potato soup and red potatoes so it stands to good reason that I would like this too!

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      The beer helps out a lot too! :)

    • ThePracticalMommy profile image

      Marissa 5 years ago from United States

      You're right: this would be great for a Super Bowl party! I'll have to have my in-laws in Madison send me some of that Ambergeddon Ale. Thanks for SHARING!

    • Brett.Tesol profile image

      Brett Caulton 5 years ago from Thailand

      Voted up and useful, sounds very tasty and this is the first I have heard of this dish.

      Thanks for SHARING.

    • thougtforce profile image

      Christina Lornemark 5 years ago from Sweden

      This sounds very tasty! I love potatoes, cheese as well as beer so this can not go wrong! Thanks for sharing this recipe; I will try it this week! A soup is great when the weather is cold outside! Voted up, useful and sharing


    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      Hope you like the Ambergeddon, Ale Asylum makes some delicious brews.

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      I will be heading to the store today and buying some more cheese and Ambergeddon. I made beer cheese bread yesterday and it is screaming for a bowl of beer cheese soup to go with it!

    • PDXKaraokeGuy profile image

      Justin W Price 5 years ago from Juneau, Alaska

      this looks delicious. I love cheesy soups. I'll probably make this with veggie broth instead of chicken

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      I'm sure it will be just as good with the veggie broth, make sure there is plenty of sharp cheddar for great flavor.

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