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Potato Beer Cheese Soup

 Potato Beer Cheese Soup
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida
8 ServingsPrep: 25 min. Cook: 30 min.


  • 2 pounds potatoes (about 6 medium), peeled and cubed
  • 1 small onion, chopped
  • 2 cups water
  • 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
  • 2 cups (8 ounces) shredded cheddar cheese
  • Salad croutons and/or crumbled cooked bacon, optional


  • Place the potatoes, onion and water in a large saucepan. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Remove from the heat; cool slightly (do not drain). In a blender,
  • cover and process mixture in batches until smooth. Return all to the
  • pan and heat through.
  • Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard
  • and white pepper; heat through. Stir in cheese just until melted.
  • Top with croutons and/or bacon if desired.
  • Yield: 8 servings (2 quarts).

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Potato Beer Cheese Soup (continued)

Nutritional Facts: 1 cup (calculated without optional ingredients) equals 211 calories, 9 g fat (7 g saturated fat), 34 mg cholesterol, 738 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein.