Beer Cheese Potato Soup is a delicious comfort food made with onion, celery, carrot, beef broth, milk, garlic, potatoes, cheddar cheese and Guiness Draught Stout topped with bacon crumbles and chives.
- 1/4 cup unsalted butter
- 1/2 yellow onion, (finely diced)
- 2 celery, (diced)
- 2 carrots, (peeled and diced)
- 3 garlic cloves, (minced)
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 11 ounce bottle Guiness Draught Stout, (can swap for another stout)
- 1 cup whole milk
- 3 large Russet potatoes, (peeled and diced)
- 2 cups cheddar cheese, (shredded)
- sea salt
- ground pepper
- chives, chopped
- 2 slices bacon, cooked and crumbled
- 1/2 cup water (if needed)
- Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
- Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
- Melt the butter in a soup pot on the stovetop on a medium-high heat.
- Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
- Add garlic and stir until fragrant (about 1 minute).
- Immediately add the flour followed by broth, beer and milk. Stir well.
- Add potatoes. Stir and bring to a boil. Add a little water at this point if the liquid does not completely cover potatoes.
- Salt and pepper to taste. Be generous with the salt to balance the bitterness of the beer.
- Reduce to a simmer. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
- Add the cheese. Stir. Turn off heat and serve.
- Garnish with chopped chives and extra crispy crumbled bacon.
- Category: Dinner
- Method: Stovetop
Keywords: soup, beer, cheese, Saint Patricks Day, potatoes