This beer cheese potato soup is coziness in a bowl! It has a super creamy and cheesy texture, and it's simply loaded with flavor from the beer, cheddar and bacon!
Beer cheese potato soup is perhaps the coziest, creamiest soup I've tried lately, and believe me, I eat a lot of soup!
Think thick, creamy, and cheesy with a hint of your favorite beer - it's pure comfort in a bowl! This hearty soup is especially popular in the Midwest, particularly Wisconsin, where both beer and cheese reign supreme.
The soup is a definite crowd-pleaser-it has big, bold flavors and a texture that just melts in your mouth. You're in for a real treat!
Why you'll love this beer cheese potato soup
- This soup is thick, creamy, and so warming - the ultimate comfort food for a chilly day.
- It's packed with delicious, satisfying flavors and contains no heavily processed ingredients like condensed soup or Velveeta.
- Surprisingly, it is easy to make and just perfect for a busy weeknight.
What you'll need
Bacon - I love starting my soup with bacon for that salty, smoky flavor base. You can slice bacon rashers or use bacon lardons.
Butter - Adds richness and helps create that silky-smooth texture.
Onion, carrot and celery - These classic veggies are a must as they form the flavor foundation of the soup.
Garlic - Fresh is best!
Italian seasoning - A simple pre-made Italian herb mix is just perfect here.
Flour - This helps thicken the soup, creating a creamy base for all the delicious flavors.
Beer - The star ingredient! Choose a beer you'd enjoy drinking on its own - I recommend a medium-bodied amber ale or light lager.
Chicken stock - Look for low-sodium if possible, so you can control the salt level of the soup.
Russet potatoes - These are a classic choice for soups because they break down beautifully and create a slightly thickened consistency.
Heavy cream - Makes the soup extra rich and luxurious.
Sharp cheddar cheese - Go with a sharp cheddar and shred it yourself for the smoothest melt.
Pro tip
Pre-shredded cheese contains additives that can prevent it from melting smoothly. For the creamiest and most delicious cheese sauce, buy a block of your favorite cheddar and grate it yourself.
How to make beer cheese soup with potatoes
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil and cook the bacon until crispy. Remove bacon, leaving its fat in the pot.
Add butter, then sauté the onion, carrot, and celery until softened. Stir in garlic and Italian seasoning.
Add the flour and cook, then whisk in beer and chicken stock. Stir in potatoes and simmer until tender.
Partially puree the soup with an immersion blender (or regular blender in batches).
Stir in the cream and then the cheese until melted. Season to taste and serve topped with crispy bacon.
Helpful tips
- Avoid heavily hopped IPAs or strong stouts, as these flavors might overwhelm the other ingredients.
- I love blending just a portion of the soup with an immersion blender. This leaves some chunks of potato for texture but makes it wonderfully creamy.
- Make sure you stir occasionally while simmering so the potatoes don't stick to the bottom.
What to serve with beer cheese potato soup
- Nothing beats dipping a slice of crusty sourdough, baguette, or a warm pretzel into the cheesy soup.
- Grilled cheese is a classic pairing - and yes, you can't have enough cheese!
- A slice of good old-fashioned garlic bread also does the trick!
Leftovers and storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Heat the soup gently over low heat on the stovetop, stirring occasionally to prevent separation.
- This soup freezes well for up to 3 months.
More cozy soup recipes
If you've tried this beer cheese potato soup recipe, please rate it and leave me a comment below! I'd love to hear how it turned out.
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Beer Cheese Potato Soup
Ingredients
- 1 tablespoon olive oil
- 5 oz bacon lardons
- 2 tablespoons butter
- 1 medium onion finely diced
- 1 medium carrot finely diced
- 2-3 celery stalks finely diced
- 2 large garlic cloves minced
- 1 teaspoon Italian seasoning
- 4 tablespoons flour
- 1 bottle (12 oz) beer
- 2 cups chicken stock
- 1 lb Russet potatoes cut into 1-inch pieces
- ½ cup heavy cream
- 2 cups sharp cheddar cheese grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat and cook the bacon lardons until nice and crispy. Remove the cooked bacon with a slotted spoon and set it aside.1 tablespoon olive oil5 oz bacon lardons
- Add the butter to the same pot and cook the onion, carrot and celery for 7-8 minutes or until softened.2 tablespoons butter1 medium onion1 medium carrot2-3 celery stalks
- Stir in the garlic and Italian seasoning and cook for another minute until fragrant.2 large garlic cloves1 teaspoon Italian seasoning
- Sprinkle the flour over the vegetables and stir constantly for about a minute. Next, pour in the beer and whisk well to avoid lumps.4 tablespoons flour1 bottle (12 oz) beer
- Add the chicken stock and potatoes, then bring everything to a simmer.2 cups chicken stock1 lb Russet potatoes
- Cover the pot and let it simmer for about 20 minutes or until the potatoes are fork-tender.
- Use an immersion blender (or carefully transfer batches to a regular blender) to puree the soup partially. You want some texture, not a totally smooth consistency.
- Stir in the heavy cream, then take the pot off the heat and gradually add the cheddar cheese, stirring until it melts completely.½ cup heavy cream2 cups sharp cheddar cheese
- Adjust the seasoning to taste, then ladle your soup into bowls and top with the reserved crispy bacon bits. Serve hot, with extra toppings such as sliced green onions, fresh chives or a a dollop of sour cream if you like.Salt and freshly ground black pepper to taste
Betsy says
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