Ingredients

The following ingredients have 4 Servings
  • 4 large russet potatoes (cut into bite size pieces)
  • 4 tablespoons butter
  • 1/2 sweet onion (diced)
  • 2 large carrots (diced)
  • 2 celery ribs (diced)
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken stock
  • 2 cups whole milk
  • 12 ounce bottle ale such as Bass or Sam Adams
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt .. more to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 16 ounces sharp Cheddar cheese (reserve some for topping)
  • 1 cup heavy cream
  • 8 ounces pre-cooked cubed ham pieces (reserve some for topping)
  • 6 - 8 green onions (chopped .. reserve some for topping)
  • 3 ounce package pre-cooked bacon pieces or 6 bacon slices cooked crisp and crumbled (reserve some for topping)

Instruction

  • To make this easy beer cheese potato soup, start by washing and drying your russet potatoes and microwave them for 5 minutes. After 5 minutes, turn the potatoes over and then microwave them for another 3 minutes.
  • While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.
  • Pour in the milk, chicken stock and beer and bring your soup to a low boil while whisking constantly. Once boiling, reduce your heat back down to medium and stir in your Worcestershire sauce, Dijon mustard, spices and your cheddar cheese.
  • When all of your cheese is melted, add in your crumbled bacon, chunks of ham, heavy cream and green onions. When everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread!Store leftovers in an air-tight container in the refrigerator for up to 3 days.