Low carb cheddar beer soup reminds me of football and cold, blustery winter days. Throw this delicious recipe in a slow cooker and take it to your next football party. I guarantee it will not disappoint. I also love to use this as a dip for my Keto Soft Pretzels.
Check out some of my other favorite keto soup recipes:
Did you know that I have an entire ebook dedicated to low carb soups and stews? I love warm and comforting soup recipes, especially in the cooler fall and winter months.
Keto Smoked Sausage Cheddar Beer Soup
- Total Time: 6 hours 30 minutes
- Yield: 14 servings 1x
Ingredients
Scale
- 14 ounces beef smoked sausage, halved and sliced
- 4 cups beef stock
- 12 ounce bottle of gluten free beer (optional - can substitute extra beef stock or even non-alcoholic beer)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt, more to taste
- ½ teaspoon black pepper
- 1 cup heavy cream
- 8 ounces cream cheese
- 2 cups shredded sharp cheddar cheese
Instructions
- Heat the slow cooker on the high setting.
- To the slow cooker, add the sausage, beef stock, beer, carrot, celery, onion, garlic, red pepper flakes, sea salt, and pepper. Cook on high for 4 hours.
- Add the heavy cream, cream cheese and cheddar cheese. Stir until there are no longer any clumps of cream cheese. Using a whisk will help this process along. Taste to see if more salt and pepper is desired. Cook for an additional 2 hours.
- Prep Time: 30 Minutes
- Cook Time: 6 Hours
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Fat: 17g
- Carbohydrates: 4 net grams
- Fiber: 5g
Tonya says
I made this and it was great. I did not use the beer because I didn't have any on hand but it still was fabulous. Thank you
Sara says
Oh good grief. This was amazing! I made it on the stove top in just under an hour. I skipped the carrots because I can't stand cooked carrots. Used a bottle of IPA. It turned out fantastic. Thank you for always putting out such great recipes!
Lindsey says
I added shrimp during the last two hours of cooking and cauliflower. I usually add a couple of chicken breasts at the beginning and shred them up for extra lean protein. Excited to try the new version with shrimp and cauliflower tonight!
Peace Love and Low Carb says
Yum! I love the idea of adding in cauliflower.
Coop's Mom says
Thank you for all of your great recipes! This soup was delicious and very easy to prepare - the aroma from the crockpot was amazing and the recipe made enough to enjoy and some to freeze as well.
Emily says
Super nom!!! Left out the carrot and added a little xanthum gum at the end to thicken. Super good and flavorful. Every bite is like "man, this is good'. Thanks!
GASTROGNOME says
How much xanthan gum? I'm new to using it.
Kayleigh says
Rule of thumb is typically 1/8 of a teaspoon per cup of liquid and go up from there. You always want to start out low and go up as opposed to visa versa.
Valerie says
Absolutely delicious. Made it without the beer and will definitely be making it again. Love this stuff!
Crisa says
Im wondering if I can cook on 'low' for a longer period of time, this way I won't HAVE to rush on him lunch break?
okonkwosyams says
This was a hit last night, even with the kiddos. Great recipe!
Allison Schiller Coulson says
Holy Smokes this was awesome!! WOW. SO dang good! I added some spinach and some mushrooms to it. Will definitely be making this again, especially in winter! Thanks!!
Nicole says
If I leave it and go to work, will it be,ok,on the warm setting?
Do you think I can make a big batch and freeze the leftovers?