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Slow-Cooked Savory Cheese Soup Recipe

Slow-Cooked Savory Cheese Soup Recipe

This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. —Ann Huseby, Lakeville, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD:6-8 servings


  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 small onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons butter or margarine
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (12 ounces) beer, optional
  • Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions


  • 1. In a slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Nutritional Facts

1 cup: 256 calories, 21g fat (14g saturated fat), 69mg cholesterol, 797mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein.

Reviews for Slow-Cooked Savory Cheese Soup

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Reviewed Mar. 10, 2018

"A simple and versatile recipe. I made it without the beer as I was making it for a crowd, but overall, I thought it was tasty. I would agree with the previous comments about the cream cheese not melting. On the bright side, I did cube the cream cheese up in small enough pieces that I could "smash" them without making too much of a mess. Those pieces that weren't completely smashed were small enough that no one complained."

Reviewed Feb. 25, 2018

"Worst crock pot recipe I've ever made! After 7 hours of cooking (first 5 just to wilt vegetables?), my family is starving and I had to throw it in a pot on the stove to get the cream cheese to melt. Absolutely ridiculous--and to make matters worse, it was just average at best. Totally frustrating and disappointing..."

Reviewed Jan. 17, 2017

"Worst recipe ever. First of all I have no idea why it needs to cook for 7-8 hrs first. Then when you finally get around to adding the cream cheese it takes FOREVER for it to melt. I won't be making this again even if by some miracle it tastes good."

Reviewed Oct. 28, 2016

"Added a dash of cayenne pepper for a little zip. Still a little bland but overall a good soup."

Reviewed Nov. 11, 2015

"This has become a regular in our slow-cooker. I use sharp cheddar for extra flavor, and I chop the veggies very fine and leave out the beer for my finicky eaters. The kids like it with gold fish crackers, hubby likes his with bacon pieces and I have mine with broken-up pretzels. A winner all-around!"

Reviewed Aug. 13, 2013

"My whole family loves it- it is perfect as is. Tastes even better the second day."

Reviewed Oct. 7, 2012

"Not bad, but I found it too salty. I even used reduced sodium chicken broth to make it."

Reviewed Sep. 4, 2012

"This was good, and you can do a lot with it - add mushrooms, broccolli, etc. We got tired eating the soup - added paprika and cayenne pepper and had a cheese dip (i'd reduce it more if I were to use it for that again). Very good, very versatile."

Reviewed Jan. 25, 2008 Edited Jan. 18, 2017

"This was very good. Ham or broccoli would be a nice addition as well."

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