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Creamy Slow Cooker Beer Cheese Soup with Pretzel Croutons

creamy slow cooker beer cheese soup - featured image
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This creamy slow cooker beer cheese soup is thick, velvety, and has a tang from the beer that cuts through the richness of the cheese. Topped with salty, crunchy pretzel croutons, it’s a comforting and easy weeknight meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 (12-ounce) bottle of ale or lager
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 4 ounces cream cheese, softened and cubed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 cups sharp cheddar cheese, freshly shredded (about 12 ounces)
  • 3 cups pretzel rods or thick pretzel twists, broken into bite-sized pieces (about 6 ounces)
  • 2 tablespoons unsalted butter, melted (for croutons)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (for croutons)
  • Flaky sea salt, for finishing

Instructions

  1. Sauté the aromatics: In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Make the roux: Sprinkle the 1/4 cup of flour over the cooked onions and garlic. Stir constantly for about 1 to 2 minutes until the mixture forms a thick paste.
  3. Deglaze the pan: Slowly pour in the bottle of ale while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken slightly, about 2 minutes.
  4. Transfer to the slow cooker: Pour the beer mixture into your slow cooker. Add the chicken broth, whole milk, softened cream cheese, Dijon mustard, smoked paprika, and cayenne pepper (if using). Stir until the cream cheese is mostly incorporated.
  5. Cook on low: Cover the slow cooker and cook on LOW for 2 to 3 hours until hot and bubbly around the edges.
  6. Add the cheese: About 30 minutes before serving, gradually add the freshly shredded cheddar cheese to the slow cooker, stirring in a handful at a time until each addition is completely melted.
  7. Make the pretzel croutons: Preheat oven to 375°F (190°C). In a medium bowl, toss the broken pretzel pieces with the melted butter, garlic powder, and smoked paprika until evenly coated. Spread in a single layer on a baking sheet. Bake for 5 to 7 minutes, stirring halfway through, until fragrant and slightly darker. Sprinkle with flaky sea salt immediately.
  8. Finish and serve: Once all cheese is melted and soup is smooth, taste and adjust seasoning with salt and black pepper. Ladle into bowls and top generously with warm pretzel croutons. Serve immediately.

Notes

Grate your own cheese for smooth melting. Cook on low heat to prevent dairy from separating. For a gluten-free version, use a gluten-free flour blend and gluten-free pretzels. The soup can be made a day ahead and refrigerated; flavors meld and deepen overnight. Store pretzel croutons separately to maintain crunch.

Nutrition

Keywords: beer cheese soup, slow cooker soup, cheddar soup, pretzel croutons, creamy soup, comfort food, game day soup

Find it online: https://noshbelle.com/creamy-slow-cooker-beer-cheese-soup-with-pretzel-croutons/