Take-out Tuesday, Slow Cooker Vegetable Beer Cheese Chowder

You can enjoy this version of beer cheese soup without guilt because it is loaded with vegetables and is made with broth instead of cream

vegetable chowder thepaintedapron.com

You can also add as much or as little cheese as you like

vegetable beer cheese chowder thepaintedapron.com

The potatoes break down during cooking making the soup creamy without any cream  😋

beer cheese veggie chowder thepaintedapron.com

The hardest part is chopping a few vegetables


You can use whatever combo you have on hand, and I actually sort of cleaned out my fridge with spinach that was looking a little tired, leafy celery stalks, leftover deli sandwich ham


Saute the onion and then toss in the peppers, celery and ham


When the vegetables have all softened add the spinach and cover it so it wilt down


Put the broth and potatoes in the slow cooker


Add the vegetable mixture


Season well with salt and pepper


Add beer, garlic powder and stir


Cover and cook on low 7-8 hours or on high for 3-4 hours


30 minutes before serving add cheeses, replace cover and let cheese melt into the soup


Stir again and serve

slow cook beer cheese chowder thepaintedapron.com

Slow Cooker Vegetable Beer Cheese Chowder

Prep Time 15 minutes
Cook Time 7 hours
Course Main Course, slow cooker, Soup
Cuisine American
Servings 4


  • 1 bag 20 oz Simply Potatoes Shredded Hash Brown potatoes [in the refrigerated deli section] or use frozen hash browns
  • 1 large sweet onion chopped
  • 1 red pepper chopped
  • 1 cup chopped celery
  • 3 cups fresh spinach
  • 3 cups chicken broth
  • 1 cup beer
  • 1 cup chopped ham optional
  • 1 T butter
  • 1 T olive oil
  • salt and pepper
  • 1 tsp garlic powder
  • 3 oz flavorful cheese like Manchego or Gruyere
  • 3 oz shredded Parmesan


  • Saute onion in butter and olive oil until soft. Add ham, celery and pepper.
  • When vegetables have softened add spinach and cover for several minutes until spinach wilts down.
  • Put the broth in a sprayed or lined slow cooker.
  • Add potatoes. Add cooked vegetables, ham and beer.
  • Season well with salt, pepper and garlic powder.
  • Cover and cook on low 7-8 hours or high 3-4 hours.
  • 30 minutes before serving add cheese and additional beer if soup seems too thick.
  • Taste and adjust seasoning if necessary.
  • Cover and cook for 15-30 minutes to melt cheese and stir well before serving. Makes 4-6 servings
Keyword beer cheese soup, cheesy vegetable chowder, potato vegetable soup, slow cooker potato soup
beer cheese veggie chowder thepaintedapron.com



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15 Responses to “Take-out Tuesday, Slow Cooker Vegetable Beer Cheese Chowder”
  1. This is what the doctor ordered!!!

  2. Yes please! This looks so yummy! Pinned!

    Found you on Tickle My Tastebuds Tuesday!

  3. I am definitely adding this to the soups file — looks so good. Now if temps would stay lower, I will make it!

  4. Marigene says:

    I have been looking for something easy, that I don’t have to spend lots of time preparing for the days Howard has chemo…this is perfect!

  5. Lynn says:

    Hmmm… only one cup of beer… That leaves some for the cook:@)

  6. Mary says:

    Sounds like comfort food in a bowl Jenna! I’m always happy to find a slow cooker recipe 🙂

  7. Actually have this in fridge, tonight’s dinner.
    Thanks for the link up at A Stroll Thru Life.

  8. Marty@A Stroll Thru Life says:

    Oh I am definitely going to make this one. Sounds fabulous. Thanks for linking up.

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