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To a large slow cooker (I recommend at least 6 quarts, I use an 8-quart), add all the ingredients. Tip - I add them in the ordered listed, I evenly pour the beef broth and beer over the top, and then top it all with a pat of butter.
Cover the slow cooker, and cook on HIGH for 5 hours OR o LOW for 8 hours, or as needed until everything is soft and cooked through. (See Notes for Stovetop cooking recommendations)
Remove the bay leaves, taste and check for seasoning balance, and add salt if necessary, to taste.
Optional garnish with fresh parsley to taste and serve immediately. Soup will keep airtight for up to 5 days in the fridge or up to 3 months in the freezer. Tip - I recommend freezing the soup in smaller-sized containers so it thaws quicker. Reheat gently on the stove or in the microwave.