This Potato Beer Cheese Soup is hearty, delicious and packed full of your favorite comfort food flavors. A Must Have recipe on a crisp fall day!!
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 promised a whole week of Thanksgiving inspired meals to celebrate the upcoming holiday but I live in Florida and its 43 degrees out right now… so check your seat belt because I am swerving us over into the hot, steamy 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 FOOD and being able to wear those big jackets with furry linings in them. There really is no reason to own one of those 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. So, when the weather dips down to 43 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.
This Potato Beer Cheese Soup is by far my favorite one to make. Ok, I make an awesome Pasta e fagioli but what I am saying is when it comes to thick, rich, nothing low fat even came close to the pot kind of soup?… this is my favorite! There is absolutely nothing “healthy” about this meal but it is warm and comforting and with kick that chill right out of you. Everyone deserves to have at least one recipe you should apologize to your cardiologist for. This Potato Beer Cheese Soup is it. Now, go get your soup pot out and let’s get down to business!
By the way, this is my chance to introduce you to my most favorite kitchen buddy .. my Nessie Ladle. No joke, I had to wait three months to get my Nessie and because they were on back order for so long, I had to buy two. Cute.. cute.. cute!!!! You know you need one … 🙂
P.S. You don’t need to add the beer if you don’t care to… I have made this with and without and either way, it’s equally amazing! Just wanted to throw that in there..
Please leave me a comment and let me know what you think… or just say Hi! I love hearing from you!!
- 4 large russet potatoes - baked and cubed
- 6-8 green onions (white and green parts)- diced
- 2 medium carrots - diced
- 2 celery ribs - diced
- 2 teaspoons finely chopped garlic or 1 tsp garlic powder
- 4 tbl butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 3/4 cups chicken broth (14 fl oz)
- 1 (12-oz) bottle ale such as Bass
- 1 tbl Worcestershire sauce
- 1 tsp dry mustard
- 1/2 tsp salt .. more to taste
- 1/4 tsp black pepper
- 1 lb extra-sharp Cheddar cheese
- 1 cup heavy cream
- 8 oz pre-cooked cubed ham pieces
- 1 pkg pre-cooked bacon pieces or 6 bacon slices - cooked and crumbled
Start by heating your large soup pot over medium heat.
Add your butter, carrots, celery, and garlic and cook, stirring 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 beer and bring to a boil while whisking constantly.
Once brought to a low boil, reduce your heat back down to medium and stir in your Worcestershire sauce, mustard, S & P and your cheddar cheese.
When all of your cheese is melted, add in your bacon, ham, cream and green onions and when everything is finally all combined, add in your cubed potatoes.
I normally leave the skin on but if that bothers you, obviously remove the skins before adding the potatoes to your soup.
Stir in your potatoes and let simmer for 10 minutes so everything incorporates with each other.