The cooler weather this spring is relentless! This Guinness slow cooker cheese and potato soup recipe is wonderful for warming you up on a chilly night! You can add the ingredients to your slow cooker early in the day, and supper will be ready even on the most hectic night. Nothing is better than walking into the house after work or running the children, and catching a whiff of supper already cooked and waiting to be eaten! This slow cooker cheese and potato soup is super easy to throw together in the morning; you can add the ingredients all at once and be done for the day.
Guinness Slow Cooker Cheese and Potato Soup
This soup will warm up and fill the bellies of your entire family---just add the ingredients to the slow cooker and get on with your day!
- chicken broth: 2 cups
- Guinness beer: 1 (about 2 cups)
- potatoes, peeled and cubed: 6, or 6--8 cups
- yellow onion, chopped: 1
- black pepper: 1 teaspoon
- Velveeta cheese, cut into small cubes: 16 ounces
- shredded mild cheddar cheese: 2 cups
Step 1: Put the chicken broth in the slow cooker and turn it on medium heat.
Step 2: Add the Guinness beer, cubed Velveeta cheese, and the shredded mild cheddar cheese.
Step 3: Cube the potatoes, chop the onion, and add them to the slow cooker, along with the pepper.
Step 4: Cover and cook the soup on medium heat for about 4--6 hours until the potatoes are tender. After the soup has cooked for about an hour, stir it to mix in the melted cheese with the rest of the ingredients.
Step 5: When the potatoes are tender you can turn the slow cooker back to low or serve to keep the soup warm until you’re ready to serve it.
Step 6: Serve the soup as a starter for your meal in a small bowl or cup, or serve it as the main course in a larger soup bowl with crackers on the side.