Potato Beer Cheese Soup

Last Updated on September 8, 2019 by Heather

Potato Beer Cheese Soup is beer cheese soup made better with chunks of ham, bacon and potatoes.  Hearty and the perfect bowl of comfort food, this creamy Potato Beer Cheese Soup is ready to eat in just 30 minutes!

You’re eyes are glazing over and there is a bit of drool running down your face… Yes, you read right … Potato Beer Cheese Soup.  I know I’ve been serving up a wave of low-carb meals and healthy dinner recipes but I live in Florida and its 57 degrees out right now… so check your seat belt because I am swerving us over into the hot, steamy Potato Beer Cheese Soup lane of traffic!!

I get so jealous of people who live with snow this time of year.  Not the driving in it or shoveling it or falling on your butt when you hit a patch of ice.. I get jealous of the landscapes and the change of seasons and the COMFORT FOOD and being able to wear those big jackets with furry linings in them.  There really is no reason to own one of those furry lined coats down here in Florida which of course prompts my husband to ask why I have four of them hanging in my closet. Call it wishful thinking, call it necessary fashion preparedness, call it remnants of my past eBay addiction.. regardless, me and my 50lb leather jackets are ready for a snowstorm at a moments notice, furry leopard print lining included free of charge.  That being said, when the weather dips down to 57 degrees in the Sunshine State, the jackets are resurrected and the soup pot gets put on the stove and Potato Beer Cheese Soup is on the menu.  After all, you have to act fast!!..  it’s supposed to be back up to 80 degrees by the weekend. Welcome to my life.

DO YOU NEED TO ADD THE BEER TO THE CHEESE SOUP?

There are plenty of reasons to add the beer in this Potato Beer Cheese Soup but it’s not a deal breaker if you don’t.  I have made this Potato Beer Cheese Soup without the beer before and it is delicious.  Simply add in an extra cup of chicken stock to replace the left out lager.

WHAT POTATO IS BEST FOR SOUP?

There are many varieties of potatoes that are pefect for making soup but for this Potato Beer Cheese Soup, I use good ol’ fashioned russet potatoes.  You can also use red potatoes or Yukon gold for this soup, as well.

HOW DO YOU MAKE POTATO BEER CHEESE SOUP?

Easy! To make Potato Beer Cheese Soup, start by washing and drying your russet potatoes and begin microwaving them for 5 minutes, turning them over and then microwaving them for another 5 minutes. While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften.
Add in your flour and cook for 1-2 minutes, stirring constantly to cook out that flour taste and then pour in your milk, broth and lager beer and bring the Potato Beer Cheese Soup to a low boil while whisking constantly. Once the Potato Beer Cheese Soup is at a low boil, reduce your heat back down to medium and stir in your Worcestershire sauce, dijon mustard, spices and your cheddar cheese.

When all of your cheese is melted, add in your bacon, ham, heavy cream and green onions and when everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your Potato Beer Cheese Soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread! Store leftovers in an air-tight container in the refrigerator for up to 3 days.

PRO TIPS FOR MAKING POTATO BEER CHEESE SOUP

• Whisking the soup is important so nothing sticks on the bottom… this isn’t a soup to ignore like you do your ex-boyfriend / girlfriend.
• You can certainly cook your potatoes in the oven if you prefer.  Simply wash and dry your potatoes and then cook them in a 425 degree oven for 50-55 minutes.  Once cooked, add them to your soup.
• You can get creative with your cheese choices for this beer cheese soup.  I use sharp cheddar but if you have swiss, gruyere, havarti or just feel like cleaning out your refrigerator cheese drawer, this Potato Beer Cheese Soup is very accepting of just about all cheese donations.

Enjoy!!

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Potato Beer Cheese Soup

Potato Beer Cheese Soup is beer cheese soup made better with chunks of ham, bacon and potatoes.  Hearty and the perfect bowl of comfort food, this creamy Potato Beer Cheese Soup is ready to eat in just 30 minutes!  

4.5 from 4 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 people

Calories: 456.3kcal

Author: Heather - A Wicked Whisk

Ingredients

• 4 large russet potatoes .. baked and cut into bite size pieces
• 4 tablespoons butter
• 1/2 sweet onion diced
• 2 large carrots diced
• 2 celery ribs diced
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken stock
• 2 cups whole milk
• 12 ounce bottle ale such as Bass or Sam Adams
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt .. more to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 16 ounces sharp Cheddar cheese reserve some for topping
• 1 cup heavy cream
• 8 ounces pre-cooked cubed ham pieces reserve some for topping
• 6 - 8 green onions chopped .. reserve some for topping
• 3 ounce package pre-cooked bacon pieces or 6 bacon slices cooked crisp and crumbled reserve some for topping

Instructions

• To make Potato Beer Cheese Soup, start by washing and drying your russet potatoes and begin microwaving them for 5 minutes, turning them over and then microwaving them for another 5 minutes. 
• While your potatoes are cooking, add the butter, carrots, onion and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften.Add in your flour and cook for 1-2 minutes, stirring constantly to cook out that flour taste and then pour in your milk, broth and lager beer and bring the Potato Beer Cheese Soup to a low boil while whisking constantly. 
• Once the Potato Beer Cheese Soup is at a low boil, reduce your heat back down to medium and stir in your Worcestershire sauce, dijon mustard, spices and your cheddar cheese. When all of your cheese is melted, add in your bacon, ham, heavy cream and green onions and when everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your Potato Beer Cheese Soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread! Store leftovers in an air-tight container in the refrigerator for up to 3 days.

Notes

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Nutrition

Serving: 8g | Calories: 456.3kcal | Carbohydrates: 28.8g | Protein: 19.9g | Fat: 30.1g | Saturated Fat: 16.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.2g | Cholesterol: 96.3mg | Sodium: 995.4mg | Potassium: 620.1mg | Fiber: 2.7g | Sugar: 7.7g | Vitamin A: 3050IU | Vitamin C: 25.7mg | Calcium: 327mg | Iron: 1.3mg

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