Beer Cheese Potato Soup

Beer Cheese Potato Soup

Potatoes USA
A delicious beer cheese and russet potato forward soup that is sure to please just about anyone! The taste of the dark, robust stout really shines through while the potatoes add an element of creaminess that makes it hard to not go up for seconds!
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish, Side Dish, Soup
Cuisine American
Servings 8


  • 8 Cups Alsum russet or baking potatoes chopped
  • 2 Tablespoons Butter
  • 1 Cup Carrots chopped or grated
  • 1 Cup White onions chopped or grated
  • 3 Ounces Chopped lean ham cubed
  • 3 Cups Chicken stock
  • 1 Cup Beer
  • 3 Ounces Cheddar cheese grated
  • 3 Ounces Gruyere cheese grated
  • ½ Cup Reduced fat milk


  • In large pot, heat butter over medium until bubbly.
  • Add carrot, onion, and ham. Saute 5-10 minutes.
  • Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
  • Put about half the soup in a blender and process until smooth. Add back to pot.
  • Add beer, cheese, and milk. Stir to combine. Garnish with shredded cheese of your choice, sour cream, crackers and sprouts if desired.


Blending only half of the soup smooth gives it a great texture. If you’d like to make this soup vegetarian, simply skip the ham and use vegetable stock instead of chicken stock – it will still be rich and delicious!