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
Scale
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.
