Description
This Beer Cheese Potato Soup is a creamy and comforting dish perfect for chilly days. Made with tender potatoes blended to a smooth consistency and enriched with cheddar cheese and a splash of beer, it offers a delightful balance of flavors. Topped with optional bacon, croutons, and chives, this soup is both hearty and flavorful, ideal for family dinners or casual gatherings.
Ingredients
Scale
Base Ingredients
- 2 pounds potatoes (about 6 medium), peeled and cubed
- 1 small onion, chopped
- 2 cups water
Liquid and Seasonings
- 1-1/2 cups 2% milk
- 1 cup beer or chicken broth
- 2 tablespoons Worcestershire sauce
- 2 chicken bouillon cubes
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon white pepper
Cheese
- 2 cups shredded cheddar cheese
Optional Toppings
- Salad croutons
- Crumbled cooked bacon
- Minced chives
- Coarsely ground pepper
Instructions
- Cook the Potatoes and Onion: Place the peeled and cubed potatoes, chopped onion, and water in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pan and cook for 15 to 20 minutes, or until the potatoes are tender and easily pierced with a knife. Do not drain the water; remove the pan from heat and allow the mixture to cool slightly.
- Puree the Soup Base: Working in batches, transfer the cooked potato, onion, and cooking liquid mixture to a blender. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup. Return the pureed mixture to the saucepan and heat through over low heat.
- Add Liquids and Seasonings: Stir in the 2% milk, beer (or chicken broth), Worcestershire sauce, chicken bouillon cubes, salt, ground mustard, and white pepper. Stir continuously and gently heat the soup until it is hot and all ingredients are well combined.
- Melt in the Cheese: Add the shredded cheddar cheese to the hot soup. Stir gently until the cheese is just melted and fully incorporated into the soup, giving it a rich, creamy texture.
- Serve and Garnish: Ladle the soup into bowls. If desired, top with optional salad croutons, crumbled crispy bacon, minced chives, and a sprinkle of coarsely ground black pepper for added flavor and texture.
Notes
- You can substitute chicken broth for beer if you prefer a non-alcoholic version.
- An immersion blender makes pureeing the soup easier and mess-free.
- Adjust seasoning to taste, especially salt and pepper, as the cheese and bouillon add saltiness.
- For a richer soup, use whole milk or add a splash of cream.
- Potatoes should be fully cooked and soft for smooth blending.
