Beer Cheese Potato Soup Recipe

Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!

A delicious beer cheese and potato forward soup that is sure to please just about anyone! The taste of the dark, robust stout really shines through while the potatoes add an element of creaminess that makes it hard to not go up for seconds! I always thought that creamy soups had to be cream-based and I was completely wrong! This potato soup only contains a very small volume of cream, and the rest is made creamy with pureed potatoes! 

Find the printable recipe at the very bottom of this post. 

Ultimate Potato Cheese Soup Recipe (Serves 8+)

Prep Time: 15-20 minutes // Cook Time: 30-40 minutes

Cuisine: American

Ingredients

• 8 cups chopped russet or baking potatoes
• 2 tablespoons butter
• 1 cup chopped or grated carrot
• 1 cup chopped or grated white onion
• 3 ounces chopped lean ham, cubed
• 3 cups chicken stock
• 1 cup beer
• 3 ouncesgrated cheddar cheese
• 3 ounces grated gruyere cheese
• 1/2 cup reduced fat milk

Potatoes are a culinary canvas with limitless possibilities!

Note - we chose an Imperial Stout, pictured below, and it was delicious! If you wanted to tone down the taste of the beer, then use a dark beer like a Porter that is under 5% ABV.

Another note - if you want your soup to me way more yellow, then choose a yellow cheese like cheddar and even colby jack. 

Directions

1. In large pot, heat butter over medium until bubbly.
2. Add carrot, onion and ham. Saute 5-10 minutes.
3. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
4. Put about half the soup in a blender and process until smooth. Add back to pot.
5. Add beer, cheese and milk. Stir to combine.

Additional Info

Blending only half of the soup smooth gives it a great texture. If you’d like to make this soup vegetarian, simply skip the ham and use vegetable stock instead of chicken – it will still be rich and delicious!

I really hope you enjoy this recipe! If you use more of an Irish Stout, then you could utilize the St. Patrick's Day theme even more! 

Check out the Potato Goodness Facebook page here, and the Potatoes USA website here.

PRINT THE RECIPE BELOW:

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Sun Dried Tomato Alfredo Chick and Broccoli Bake

The other night I was hungry, surprise, surprise, and knew I wanted to incorporate chicken into my dinner somehow. Well, I scanned the pantry, and am so happy with what I created! 

INGREDIENTS:

- 2 Chicken Breasts

- 1/3 of an onion

- 1 - 2 cloves garlic

- 1 - 2 C. Broccoli

- 1 Jar of Tomato Alfredo Pasta Sauce 

- Italian Seasonings ( I adore this one)

- 1 box Penne Noodles

- 1 C. Mozzarella Cheese

- Shredded Parmesan Cheese

- Bread Crumbs

INSTRUCTIONS:

1.) Boil noodles until al dente.

2.) While the noodles are boiling, add a bit of olive oil and chopped onion to a skillet. Season with salt and Italian seasoning. 

3.) Once onions are sautéed nicely, add chopped chicken breasts and garlic. Season generously with the Italian seasonings, and cook chicken until the middle is no longer pink. 

4.) During this time, also boil your chopped broccoli, until tender, and strain. 

4.) In a large bowl (there is a lot to mix, here - just warning...), mix 1 jar of tomato Alfredo sauce, cooked chicken, all of the noodles, mozzarella cheese, part of the parmesan cheese, steamed broccoli, and more seasonings if desired. Mix thoroughly.

5.) Coat a 9"x13" baking dish with non-stick spray, pour the mixture in, and smooth out. Top with bread crumbs, and bake at 350 degrees for about 25 minutes covered with foil, then 5-10 more minutes uncovered to get a crispier top. Let cool and serve! This turned out SO well.

Blueberry Granola Parfait - A Great Snack On The Go!

Well, it's back to busy schedules for so many people, with school starting back up for the year, and seasons changing. If your days seem to be going by a mile a minute, here is a great recipe for you that will definitely satisfy that sweet tooth, help keep you full for hours, and because there are so many flavors and textures in this recipe, it makes eating better enjoyable. These parfaits contain layers of granola, covered with blueberry yogurt, then topped with fresh blueberries and Sahale Snacks in Berry Macaron Almond Mix. This awesome mix is Non-GMO, gluten free, and contains Blueberries, Cashews, Lemon-Infused Apples, Whole Roasted Almonds, and Toasted Coconut. No artificial flavors of any sort, making this a wonderful option for breakfast, lunch, or a snack. 

Elevate your everyday snacks or light meals by adding the very best ingredients possible, while not overthinking it. Simple can definitely be better, so why not work smarter and not harder. 

My parfait recipe was inspired by breakfast on-the-go or afternoon snacks, and the flavor of these snacks was inspired by a walk into a neighborhood bakery. Just one bite of a delicious, freshly made macaron inspired the creation of lightly toasted coconut, crunchy almonds, and creamy cashew. 

About The Brand: "It all started with a climb up Mount Rainier in Washington State in August 2003. We had some beautiful views but nothing delicious to eat. The trail mix and stale nuts we brought on our trip helped to replenish lost energy, but did nothing to satisfy our desire for something great tasting, nutritious and as adventurous as our travels. That experience inspired us to create Sahale Snacks". This is why Sahale Snacks make such a great Grab & Go Snack!

Find Sahale Around The Web: Facebook, Instagram, and Twitter

I’m sharing #SahaleSnackers in my life as part of a Sahale Snacks® sponsored series for Socialstars™ - Thank you for supporting the brands that make this blog possible! #BeyondOrdinary

Amazing Homemade Meatballs Recipe

Want a great recipe for someone special? I think this would make an awesome Father's Day recipe for Dad, grandpa, husbands, boyfriends, or whatever guy is special in your life, deserves this amazing dish!

INGREDIENTS:

- 1 lb. ground pork

- 1 egg

- 1 C. breadcrumbs

- Seasonings: salt, pepper, garlic powder, Van Zandt's seasoning mix

INSTRUCTIONS:

1.) Preheat oven to 425 degrees F, and line a baking sheet with foil. 

2.) Spray a cooling rack with non-stick spray, and place it onto the foil lined baking sheet.

3.) Let's make the food! Combine sausage, breadcrumbs, parmesan cheese, egg, and seasonings in a medium bowl. Mix with hands (I always use rubber gloves), until well-combined.

4.) Roll mixture in hands to form 1"-1.5" balls, and place each one on the rack. Space them apart a bit, they won't change in shape, so you can bake quite a few at once.

5.) Bake for 16-20 minutes, and more if they aren't done yet. 

6.) While baking, boil your noodles, and heat your sauce separately. 

7.) To Serve: Place noodles on a plate, add meatballs, and then cover with sauce! Garnish with more parmesan cheese, and dinner is served! These are so incredibly easy to make, and reheat well. 

Other ideas for these meatballs:

- Meatballs, Peppers, and Penne Noodles

- Meatball Sandwiches

- Slice meatballs thin to put onto pizzas

- Dip them in sauce, without noodles

- Make ahead of time, and freeze these for dinner in advance! 

Cave Creek, AZ - The Grotto Cafe At Red Truck Trading

 

We found The Grotto through TripAdvisor (as we do with most places we eat on vacations), and loved the food and atmosphere here! We could bring Cabbie, our Chocolate Lab,  onto the patio area, and she has a great time just checking all the people and other dogs out as we enjoyed our lunch. 

The food was out of this world, and the setting was even better. Finding a spot in the shade to eat outside in Arizona is a dream, and this place was one of the loveliest places we ate while in Arizona this past March. 

Find the Grotto Cafe at 6501 E Cave Creek Rd #8, Cave Creek, AZ 85331.

The BBQ Pork sandwich was amazing! 

The Grotto Cafe is very dog friendly. In fact, most of the patrons had pups with them. One woman had THREE :) There were free dog treats on the patio, which were in this cute  mailbox, below.  

My grilled cheese panini was just right. I liked the chips and pickle that came on the side, and that strawberry smoothie cooled me off on a rather warm afternoon - it was really, really good!

The residents of Cave Creek are sometimes called Creekers, and some of them are talented artists. 

Just look at this Cobb Salad! It tasted even better than it looked, and was so filling. 

This little guy, below, was a good sport. His mom said he was a rescue dog and generally very timid. But he put on a big smile for me and my camera. See, dogs love this place! 

Baked Chicken & Tomato Taquitos Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

This recipe turned out extremely well! These taquitos are absolutely delicious, and would be the perfect way to incorporate Hunt's Canned Tomatoes into a Mexican-Inspired dish for dinner or even a party. 

First, I will start off with a kitchen hack! Read the instructions below the photo. This was such a great way to make shredded chicken. 

A BONUS KITCHEN HACK

Using a roaster chicken for shredded chicken is genius! I absolutely loved using this method, compared to spending literally hours waiting for chicken breasts to slowly boil, then become soft enough to shred. This seriously saved me many hours of prep work, and tasted incredible! 

Check out more Mexican inspired recipes here

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INGREDIENTS:

3/4 Can Hunt's Tomatoes

1 Roaster Chicken 

1/2C. - 1 C. Cream Cheese

1/4 - 1/2 Onion

2 Cloves Garlic 

Olive Oil 

Mexican Seasonings and Salt

1/4 - 1/2 Bunch Cilantro

1 C. Shredded Mexican Cheese or Cheddar.

Tiny Bit of a Jalapeno (Optional)

Small sized corn or flour tortillas (I used corn)

Sour Cream For Dipping

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INSTRUCTIONS:

1.) To shred the chicken - (make sure chicken has cooled, and use your hands (I used rubber gloves), to begin to tear apart all of the meat on the roaster chicken. Set aside, and discard bones and anything you can't use.

2.) Chop onions and garlic, and set aside.

3.) Simmer a tablespoon or so of olive oil, in a medium saucepan (I used one with sides). Once warm, add chopped garlic and onion. Also add about 1/4 tbsp or more of the Mexican seasoning. and a pinch of salt if desired. Stir. Optionally, add a tiny bit of the jalapeno pepper - this added SO much flavor and wasn't even really spicy. 

4.) Add shredded chicken to the onions and garlic mixture.

5.) Strain some of the excess juices out of the Hunt's Tomatoes, and add 3/4 or 1 whole can to the chicken mixture. Stir until combined, and again, season the chicken tomato mixture.

6.) Turn off heat, and add the cream cheese and shredded cheddar, and a little bit more seasoning if you like. Stir until combined well. 

7.) Chop leaves off cilantro, and add that to the rest of the ingredients.

8.) Preheat oven at 350-375 degrees, use PAM on Pyrex dish or baking dish.

9.) Warm corn tortillas in the microwave or on a warm stove. 

10.) Spread a small amount of the chicken mixture onto the centers of each tortilla. Wrap the tortillas around the mixture. Practice first, because the corn tortillas can easily split and break.

11.) Bake at 350-375 Degrees for about 25 minutes, and serve with a side of sour cream. These taste amazing!! Enjoy!

Look how beautiful this filling turned out! You can use this as dip with chips. or fill any type of burrito quesadilla, or taquitos with this. 

This is a good amount of filling to use! Roll these up and bake them in a glass dish at 350 Degrees for about 25 minutes. 

Serve with a side of sour cream, they are incredibly tasty!!!

WHERE TO FIND THESE INGREDIENTS...

The great thing about this recipe, is that most of the ingredients were easy to find at Walmart. They have great prices on these ingredients, which is great if you're serving these to a crowd, or just making them for family. The Hunt's Tomatoes were found in the Tomato Sauce aisle. The organic yellow onions and garlic were found right in the front of the store by the fresh produce, too! 

And, here is that DIY project I promised you :) Check out the Cactus DIY below. 

Papago Brewing Co. - Scottsdale, AZ

Another stop on our quest for craft beer was Papago Brewing Co. 

7107 E McDowell Rd, Scottsdale, AZ 85257

We drove a little ways to get to this place, but it was really nice. We almost couldn't find it, because it was one of the few businesses still operating in this strip mall. Nonetheless, I am really happy we went! The food was decent too, not a huge menu but the Nachos with pork added were good, the Caprese Salad was fresh, and the Thai Chicken Wrap was great! 

Their food was a nice addition to the amazing beer selection! And, it is a bottle shop where you can have the bartender open any bottle in the cooler and drink it on sight! They also had quite a few beers on draught, including their own beers, 30 taps with various, rotating selections. I took a pick your 6 pack home. 

We tried the Transatlantic Kriek beer from New Belgium / Lips Of Faith. It was amazing!!! Love the tart cherry flavor and the beautiful red color of this beer. 

THE BEER

"We feature 30 beers on tap. And every time a keg runs out, a different one takes its place. You will never see the same lineup twice. We also offer over 500 different bottled beers to drink on site or to take home. We love beers from all over the world, and you can choose from a wide selection of Belgian, German, and English beers from our coolers and on tap. But our pride and our specialty is kick-ass American craft beer. We love to drink local, and we love to offer the best of the best from microbreweries around the country."

The Thai Chicken Wrap, Potato Salad, and a Pickle. 

The nachos were also good. we added pork to them, and there were all sorts of good toppings. 

Learn more about the Transatlantique Kriek Ale here. It's sour and delicious! 

About This Beer: "In a never-ending quest to create new beers and defy category, New Belgium Brewing and Old Beersel of Belgium have partnered to create TRANSATLANTIQUE KRIEK, a spontaneously fermented lambic ale made with sour cherries. The 2016 edition of Transatlantique Kriek began life in the oaken vessels of Gert Christiaens’ Oud Beersel, a 130-year-old Belgian lambic brewery. After time spent aging in wood, Oud Beersel’s lambic was blended with tart cherries and shipped across the Atlantic to New Belgium. In concert with Oud Beersel’s cherry lambic, or kriek, we blended in a portion of our own sour Felix from our foeder forest, and created a golden brew to mix in, and round out, the engaging beer. The intense cherry nose leads to a pleasing tart, sweet flash across the palate. Crisp and effervescent, Transatlantique Kriek is a trip worth taking."

I thought it was really neat that families gathered here either before or after their kids' baseball games. I saw lots of families in Papago.