Recipes

Beer Cheese Potato Soup

Beer Cheese Potato Soup Image
Beer, cheese, potatoes, oh my! Try this rich and cheesy soup for your next Fall meal!

Like this recipe? Want more?
Check out our recipe book.

DOWNLOAD NOW
  • Prep Time: 15min
  • Cook Time: 40min
  • Servings: 8

Ingredients

  • 8 cups chopped russet or baking potatoes
  • 2 Tablespoons butter
  • 1 cup chopped or grated carrot
  • 1 cup chopped or grated white onion
  • 3 ounces chopped lean ham, cubed
  • 3 cups chicken stock
  • 1 cup beer
  • 3 ounces grated cheddar cheese
  • 3 ounces grated gruyere cheese
  • 1/2 cup reduced fat milk

Preparation

  1. In large pot, heat butter over medium until bubbly.
  2. Add carrot, onion and ham. Sauté 5-10 minutes.
  3. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
  4. Put about half the soup in a blender and process until smooth. Add back to pot.
  5. Add beer, cheese and milk. Stir to combine. Garnish with shredded cheese of your choice, sour cream, crackers and sprouts if desired.
  6. Blending only half of the soup smooth gives it a great texture. If you’d like to make this soup vegetarian, simply skip the ham and use vegetable stock instead of chicken – it will still be rich and delicious!

You Might Also Like

Easy Weeknight Potato Sausage Soup

This super simple 30-minute weeknight soup is a healthy and delicious meal for your busy family. Pair it with some crusty bread for a quick and easy delight!

Tomato Potato Florentine Soup

Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this potato florentine soup for added Italian flavor.

Light and Loaded Baked Potato Soup

Looking for a loaded baked potato soup with less calories, but all of the flavor? This is the perfect soup for you!

You Might Also Like

Irish Boxty

Tender potato pancakes griddled in Irish butter.

Michigan Spring Potato Salad

Michigan red potatoes, baby peas, and fresh arugula make for a delicious and healthy salad for any time!

Spring Onion and Potato Soup

Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.