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Slow Cooker Easy and Cheesy Beer Potato Soup
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!