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.

7 Can Soup Recipe

Here is a super easy soup recipe, and requires 7 cans of soup and tomatoes, and a few other ingredients. It tastes amazing! 

INGREDIENTS

- 2 - 28 oz. cans of diced tomatoes

- 1 - 15 oz. can black beans

- 1 - 15 oz. can pinto beans

- 1 - 15 oz. can garbanzo beans (I used half the can in this recipe)

- 1 - 15 oz. can corn

- 1 - 15 oz. can sweet peas

- 1 or 2 - 32 oz. containers of beef broth - depends on how much broth you like in your soup.

- 1/2 Lb. bacon

- 1 medium yellow onion

1 Lb. ground beef

- 3 Tablespoons olive oil, salt and seasoning to taste.

- sour cream and finely shredded cheese to top soup.  

INSTRUCTIONS

1.) In a large soup pot, begin to heat oil. Add chopped onions, bacon, ground beef, and salt/seasoning. Open and drain cans EXCEPT FOR TOMATOES - while you are waiting. Stir often. 

2.) Once beef has browned, add in all 7 cans, and broth, and stir. everything together and add more seasoning. Taste as you go! 

3.) Let simmer for about 30 minutes, and you're ready to serve! The house smelled amazing because of this soup! 

4.) Serve with a dollop of sour cream and freshly grated parmesan cheese. Crackers would also be good!