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–+ servings
Beer Cheese Potato Soup

Creamy Beer Cheese Potato Soup That Warms Your Soul

This comforting Beer Cheese Potato Soup blends creamy potatoes, savory sausage, and beer for a delightful flavor perfect for warming your soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Bacon Adds crispy, savory depth; turkey bacon can be a lighter substitute.
  • 1 lb Sausage Provides rich protein; options include Italian, chorizo, or breakfast sausage.
  • 1 medium Onion Essential for flavor; use yellow or white for the best results.
  • 2 medium Carrots Contributes natural sweetness and texture to the soup.
  • 2 stalks Celery Complements the aromatics, enhancing the overall flavor profile.
  • 3 cloves Garlic Boosts flavor; fresh minced garlic will provide the best aroma.
  • 1/4 cup Flour Thickens the soup well; swap with cornstarch for a gluten-free alternative.
For the Liquid Ingredients
  • 12 oz Beer Adds complexity; choose a light ale or lager to avoid bitterness.
  • 4 cups Chicken Broth Serves as the savory base; vegetable broth is perfect for vegetarian versions.
For the Creamy Texture
  • 4 cups Potatoes Provides body and creaminess; cauliflower works well for a lower-carb option.
  • 1 tbsp Thyme Infuses the soup with herby notes; fresh thyme is highly recommended.
  • 1 tbsp Smoked Paprika Delivers a smoky touch that enhances flavor depth.
  • 1 cup Heavy Cream Imparts richness; for lighter alternatives, consider half-and-half or cashew cream.
  • 8 oz Cream Cheese Essential for a creamy texture; ensure it’s softened before stirring in.
  • 1 cup Cheddar Cheese Adds to the cheesy goodness; avoid pre-shredded for better melting.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot over medium heat, cook chopped bacon for about 6-8 minutes until crispy and golden. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot.
  2. Add the sliced sausage to the bacon fat in the same pot. Cook for approximately 5 minutes until the sausage is golden brown and crispy.
  3. Add the diced onion, carrots, and celery to the pot, sautéing for about 5 minutes until they soften and the onion becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds.
  4. Sprinkle flour evenly over the sautéed vegetables, stirring for 1 minute to combine. Gradually pour in the beer, stirring until the mixture is bubbly and thickens slightly.
  5. Pour in the chicken broth, bringing the mixture to a gentle simmer over medium heat for about 3-4 minutes. Reduce the heat to medium-low.
  6. Add the diced potatoes, fresh thyme, and smoked paprika to the pot, stirring to combine. Allow the mixture to simmer for 15-20 minutes until the potatoes are tender.
  7. Stir the reserved bacon and browned sausage back into the pot. Next, pour in the heavy cream, warming the soup for an additional 2-3 minutes.
  8. Remove the pot from heat and gradually stir in the softened cream cheese and shredded cheddar until both melt completely.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Let the soup sit in the fridge overnight for enhanced flavor. Store leftovers in an airtight container for up to 4 days.

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