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Beer Cheese and Potato Soup, perfect for cold winter nights or watching football!

Beer Cheese Potato Soup

Total comfort in a bowl, Beer Cheese Potato Soup it's the best of both soups in one bowl
Author Kelley Wilson

Ingredient List

  • 6 slices of bacon
  • 6-8 Russet Potatos peeled and cut into 1" cubes
  • 3/4 cup of diced carrots
  • 1 medium onion diced
  • 2 stalks of celery diced
  • 1/2 tablespoon minced garlic
  • 64 oz chicken stock
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups of sharp cheddar cheese
  • 1/2 of a dark hoppy beer
  • Hot Sauce to your taste


  1. In a dutch oven, cook your bacon till crispy and set aside.
  2. Using the left over grease from the bacon saute the onion, carrot's and celery till soft but not browned.
  3. Add the garlic and saute for 1-2 minutes.
  4. Pour in you chicken stock.
  5. Add the potatoes, thyme salt and pepper
  6. Bring to a boil then simmer until potatoes are fork tender.
  7. You can either use and immersion blender in your pot or remove 1/2 of the mixture to a blender to puree. If you like to leave chunks of potatoes the blender works great, if you like your soup smooth then the immersion blender works well.
  8. Pour the pureed soup from the blender back into the pot and mix well.
  9. Add Your cheese and stir.
  10. Add beer and let simmer for 10 minutes
  11. Add hot sauce to taste.
  12. Put in bowls and top with bacon bits and extra cheese if you wish