Potato Beer Cheese Soup Recipe

5 3 3
Potato Beer Cheese Soup Recipe
Potato Beer Cheese Soup Recipe photo by Taste of Home
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Potato Beer Cheese Soup Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 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

Directions

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).
Originally published as Potato Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p175

Nutritional Facts

1 cup: 211 calories, 9g fat (7g saturated fat), 34mg cholesterol, 738mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 9g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Potato Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p175

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Reviews forPotato Beer Cheese Soup

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MY REVIEW
szhenson User ID: 3372515 253567
Reviewed Sep. 2, 2016

"pretty good twist on old family fave, yes, definitely on the celery. Wouldn't be the same. Don't blend the soup tho, just take a potato masher to the cooked veg. For a richer soup, cut back on milk amt . Thanks"

MY REVIEW
Appy_Girl User ID: 1132413 236023
Reviewed Oct. 31, 2015

"This is a most enjoyable soup. I too added some celery to the potatoes. I saut?ed them in olive oil along with the onions. I used less beer and milk. The consistency is nice. Its not a thick, heavy soup. I also held back on 2 cups of the chopped potatoes. Then added them to the processed soup. Mine looked more like a chowder.

Janie Taste of Home Volunteer Field Editor."

MY REVIEW
LorraineT200 User ID: 801487 234259
Reviewed Oct. 9, 2015

"Very good soup for a cool autmn evening. Used all ingredients that the recipe called for, but also added some chopped celery and carrots to the potatoes before cooking. Also, used jalepeno cheddar cheese for a little more flavor. Will certainly make again."

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