If you are craving a cozy bowl that marries rich flavors and creamy textures, this Mouthwatering Cheesy Potato Beer Soup Recipe is about to become your ultimate go-to comfort food. Each spoonful delivers the perfect harmony of tender potatoes, sharp cheddar cheese, and the deep, malty notes of stout beer. It’s a dish that feels like a warm hug on a chilly day, easy to make but packed with so much soul and flavor you’ll want to make it again and again. Let me walk you through exactly how to turn simple pantry staples into this unforgettable soup sensation.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this soup. Each one plays an essential role in developing the rich, layered flavors and luscious, creamy texture that defines this dish—nothing complicated, but every component matters.
- 5 tablespoons butter: Using a high-quality unsalted butter like Kerrygold makes all the difference in richness and mouthfeel.
- 1/2 onion: Adds subtle sweetness and depth when sautéed to perfection.
- 2 celery stalks: Adds aromatic crunch and a hint of freshness to balance the creaminess.
- 2 carrots: Provides a natural sweetness and lovely color contrast.
- 4 garlic cloves: Freshly minced garlic brings a zesty kick and robust aroma.
- 1/3 cup flour: King Arthur all-purpose flour works perfectly to thicken the soup into a velvety consistency.
- 2.5 cups beef broth: Deepens the flavor with savory notes and a hearty base.
- 11 oz stout: The star ingredient, infusing the soup with malty richness and complexity you won’t find anywhere else.
- 1.5 cups milk: Adds creaminess without overpowering the other ingredients.
- 3 potatoes: Diced into 1/2-inch pieces—these tender morsels bring satisfying body to the soup.
- 2 cups cheddar cheese: Shredded from a block ensures smooth melting and that sharp cheesy flavor you crave.
- 1/2 cup water: Helps balance thickness and adjust consistency.
- Salt and pepper: To taste—seasoning is key to enhancing every element.
- Fresh chives: Add a bright, fresh pop of color and mild onion flavor.
- 2 slices bacon: Crispy crumbled bacon brings smoky texture and bursts of irresistible savoriness.
How to Make Mouthwatering Cheesy Potato Beer Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Once melted, toss in the diced onion, celery, and carrots. Let them cook gently until they’re soft and fragrant—this builds the foundation for incredible flavor. Don’t rush this step; those tender veggies deepen the soup’s sweetness and aroma.
Step 2: Add Garlic and Flour
Stir the minced garlic into the softened vegetables and cook for about 30 seconds until fragrant. Now sprinkle in the flour. Stir it constantly to create a roux, which will thicken your soup beautifully. Cooking the flour helps remove its raw taste and gives your broth a luscious, silky texture.
Step 3: Pour in Broth, Stout, and Milk
Slowly whisk in the beef broth, stout, and milk. This trio brings savory depth, malty richness, and creaminess all at once. Stir well to combine and bring the mixture to a gentle simmer. This is where all those flavors meld into your soon-to-be favorite soup base.
Step 4: Add Potatoes and Simmer
Drop in the diced potatoes, cover the pot, and let everything simmer until the potatoes are tender when pierced with a fork. This usually takes around 15-20 minutes. The potatoes soak up the flavors while releasing a touch of starch to give your soup that perfect velvety thickness.
Step 5: Stir in Cheese and Seasonings
Turn the heat to low and gradually stir in the shredded cheddar cheese until melted and silky smooth. Season with salt and pepper to taste. The cheese adds that irresistible gooey richness that makes this soup simply unforgettable. Keep stirring gently so the cheese doesn’t clump or separate.
Step 6: Finish with Crispy Bacon and Fresh Chives
Finally, fold in the crispy crumbled bacon and sprinkle with chopped fresh chives right before serving. The bacon adds smoky crunch contrast, and the chives bring a fresh burst of flavor and color that perfectly balances the richness of this hearty soup.
How to Serve Mouthwatering Cheesy Potato Beer Soup Recipe
Garnishes
Top each serving with extra shredded cheddar, a dollop of sour cream for tang, more crispy bacon, and a sprinkle of fresh chives. These simple garnishes elevate the soup visually and add texture and brightness with every bite.
Side Dishes
This soup pairs wonderfully with a warm crusty bread or buttery garlic toast to soak up every last simmered drop. A crisp green salad on the side adds refreshing contrast, balancing the rich, creamy soup perfectly.
Creative Ways to Present
Serve the soup in a hollowed-out bread bowl for extra rustic charm that impresses guests. You can also offer toppings buffet-style—think extra cheese, chopped green onions, crispy bacon, or even a splash of hot sauce—letting everyone customize their perfect spoonful.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This soup freezes beautifully. Just cool it completely, then transfer to freezer-safe containers or heavy-duty zip bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup over low to medium heat on the stove, stirring frequently to prevent scorching. You may need to add a splash of milk or broth to loosen the texture after refrigeration or freezing for that freshly stirred creaminess.
FAQs
Can I use a different type of beer in the soup?
Absolutely! While stout gives the richest, maltiest flavor, you can experiment with other dark beers like porters or amber ales, but avoid light lagers—they won’t provide the same depth. Just pick a beer whose flavors you enjoy drinking to ensure a harmonious result.
Is it possible to make this soup vegetarian?
Definitely! Substitute vegetable broth for beef broth and skip the bacon garnish or use vegetarian bacon alternatives. The rest of the ingredients work just as well, especially with sharp cheddar and garlic bringing plenty of savory notes.
What type of potatoes work best?
Yukon Gold or russet potatoes are great choices here. Yukon Gold hold their shape beautifully and add buttery flavor, while russets break down a bit more for extra creamy texture—choose based on your soup preference.
Can I use pre-shredded cheese?
Freshly shredded cheddar from a block yields the best melting and avoids the anti-caking agents found in pre-shredded bags. Your soup will have a smoother, creamier texture when you shred your own cheese.
Is the soup very thick or more brothy?
The beauty of this Mouthwatering Cheesy Potato Beer Soup Recipe is its creamy yet pourable consistency. It’s thick enough to feel hearty and comforting but still smooth and slightly fluid, perfect for spooning into bowls and savoring every drop.
Final Thoughts
You really can’t go wrong with this Mouthwatering Cheesy Potato Beer Soup Recipe. It’s a crowd-pleaser that feels luxurious but is surprisingly simple to prepare. Whether you’re feeding family, impressing friends, or craving solo comfort, this soup will wrap you in warmth and cheesy goodness. Give it a try—you’ll soon wonder how you ever lived without it!
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Mouthwatering Cheesy Potato Beer Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Mouthwatering Cheesy Potato Beer Soup is a rich and creamy bowl of comfort, combining tender diced potatoes, sharp cheddar cheese, and the deep flavors of stout beer. Enhanced with fresh vegetables, garlic, and crispy bacon, this hearty soup is perfect for chilly days or when you crave something savory and satisfying.
Ingredients
Vegetables and Aromatics
- 1/2 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 garlic cloves, freshly minced
- 3 potatoes, diced into 1/2-inch pieces
- Fresh chives, chopped (for garnish)
Dairy and Cheese
- 5 tablespoons unsalted butter (preferably Kerrygold)
- 1.5 cups milk
- 2 cups sharp cheddar cheese, shredded from a block
Liquids and Broth
- 2.5 cups beef broth
- 11 oz stout beer
- 1/2 cup water
Other Ingredients
- 1/3 cup all-purpose flour (King Arthur preferred)
- 2 slices bacon, cooked until crispy and crumbled
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vegetables: Dice the onion, celery, carrots, and potatoes into uniform 1/2-inch pieces. Mince the garlic finely to maximize flavor integration in the soup.
- Sauté Aromatics: In a large pot over medium heat, melt the 5 tablespoons of butter. Add diced onions, celery, and carrots, cooking until softened and fragrant, about 5-7 minutes. Stir frequently to avoid burning.
- Add Garlic and Flour: Add the minced garlic and cook for another minute. Sprinkle the 1/3 cup of all-purpose flour over the vegetables and stir constantly for 2-3 minutes to create a roux, which will thicken the soup.
- Add Liquids and Potatoes: Slowly pour in the 2.5 cups of beef broth, 11 oz stout beer, 1.5 cups milk, and 1/2 cup water, stirring to combine and prevent lumps. Add the diced potatoes. Bring the mixture to a simmer.
- Simmer Until Potatoes are Tender: Reduce heat to medium-low and let the soup simmer for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
- Add Cheese: Gradually stir in the 2 cups of shredded cheddar cheese, allowing it to melt fully into the soup for a creamy texture.
- Season and Garnish: Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with crispy crumbled bacon and freshly chopped chives for added texture and flavor.
Notes
- For best flavor, use sharp cheddar cheese shredded fresh from the block.
- Adjust the thickness of the soup by varying the amount of broth or milk to your preference.
- Substitute bacon with smoked paprika for a vegetarian twist.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
- Use a light or amber beer instead of stout if you prefer a milder beer flavor.
