Potato Beer Cheese Soup is a rich and creamy dish that combines the comfort of potatoes with the bold flavors of beer and sharp cheddar cheese. This hearty soup is perfect for chilly days, offering warmth and satisfaction in every spoonful. The combination of smooth, velvety cheese and the subtle bitterness of beer creates a depth of flavor that’s both indulgent and comforting. Topped with crispy bacon and green onions, this soup is a perfect meal on its own or served with crusty bread for dipping. Whether for a cozy night in or a gathering with friends, this Potato Beer Cheese Soup is sure to impress.
Ingredients:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup beer (preferably a lager or pale ale)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Instructions:
- Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
- Sauté the Onion and Garlic:
- Add the chopped onion to the pot and cook in the bacon fat until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Cook the Potatoes:
- Stir in the diced potatoes and cook for about 5 minutes, allowing them to absorb the flavors.
- Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Make the Roux:
- In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, which will thicken the soup.
- Slowly whisk in the beer and heavy cream, ensuring there are no lumps. Continue cooking until the mixture thickens slightly, about 3-4 minutes.
- Add the Cheese and Combine:
- Stir the beer and cream mixture into the pot with the potatoes.
- Gradually add the shredded cheddar cheese and Parmesan, stirring until the cheese is fully melted and the soup is smooth.
- Add the Dijon mustard and season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with the crispy bacon and sliced green onions.
Enjoy your Potato Beer Cheese Soup, a creamy and flavorful dish that’s perfect for any occasion!
