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Slow Cooker Beer Cheese Potato Soup with Smoked Paprika
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces lager beer
  • 4 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 2 green onions, sliced (for topping)
  • 4 slices cooked bacon, crumbled (for topping)

Instructions
 

  • Add the cubed potatoes, diced onion, minced garlic, smoked paprika, salt, and black pepper to the slow cooker.
  • Pour in the beer and chicken broth. Stir once to combine.
  • Cover and cook on low for 6 hours or until the potatoes are very soft.
  • Use an immersion blender to partially blend the soup, leaving some chunks for texture.
  • Stir in the shredded cheddar cheese until fully melted.
  • Pour in the heavy cream and stir until the soup is smooth and creamy.
  • Ladle into bowls and top with sliced green onions and crumbled bacon.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or cream when reheating. Use a light lager rather than a dark or hoppy beer to keep the flavor balanced. The bacon and green onions add crunch and freshness that contrast the rich cheese base.
Course: Soup
Cuisine: American
Equipment: Slow Cooker