BEER CHEESE POTATO SOUP RECIPES

Name: Potato Beer Cheese Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings (2 quarts).
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 shredded cheddar cheese; Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

POTATO BEER CHEESE SOUP RECIPE: HOW TO MAKE IT - TASTE …

Potato Beer Cheese Soup Recipe: How to Make It - Taste … image

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

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

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 shredded cheddar cheese
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

Steps:

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. If desired, top with croutons, bacon, chives and/or pepper.

Nutrition Facts : Calories 211 calories, FatContent 9g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 738mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

BEST-EVER BEER CHEESE SOUP RECIPE | AMY THIELEN | FOOD NE…

Best-Ever Beer Cheese Soup Recipe | Amy Thielen | Food Ne… image

Provided by Amy Thielen

Total Time 55 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

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POTATO BEER CHEESE SOUP RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Lunch
Calories 211 calories per serving

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. If desired, top with croutons, bacon, chives and/or pepper.

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