Beer Cheese Potato Soup
Beer Cheese Potato Soup is a creamy potato soup recipe made better with beer, cheese, chunks of ham, bacon and potatoes. Hearty and the perfect bowl of comfort food, this creamy Beer Cheese Potato Soup is ready to eat in just 30 minutes!
Servings: 8 people
- 4 large russet potatoes 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
To make this easy beer cheese potato soup, start by washing and drying your russet potatoes and microwave them for 5 minutes. After 5 minutes, turn the potatoes over and then microwave them for another 3 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, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.
Pour in the milk, chicken stock and beer and bring your soup to a low boil while whisking constantly. Once boiling, 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 crumbled bacon, chunks of ham, heavy cream and green onions. When everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your 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.
- 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, cut and 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.
- Cut your potatoes into bite-sized pieces around 3/4″ and leaving the skin on or off is personal preference.
- Make things easy and grab pre-cooked bacon crumbles from the salad dressing aisle of you grocery store or use 6 slices of cooked bacon in this recipe.
- Most grocery stores offer packages of pre-cut, pre-cooked ham chunks where you normally find packaged ham steaks.
- I use both sweet onion and green onion in this recipe but feel free to omit the green onion, if you prefer. I add green onion to everything! Haha!!
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