Beer cheese potato soup can be made in one hour or less on your stovetop, or in the slow cooker for a delicious creamy soup that is ready when you are.
This recipe can be made:
- On the stove top in under one hour (45 minutes to be exact)
- Or in the slow cooker in 6-8 hours
Start by frying the bacon pieces in the bottom of a large stockpot until extremely crispy.
While the bacon is frying, peel and dice the potatoes, mince the onions and garlic.
Once the bacon is completely crispy, remove it from the pan to a paper towel-lined plate.
Drain all but a couple of tablespoons worth of excess oil from the pot.
Add the potatoes, onion, and garlic. Fry until the onion is translucent.
Pour the beer into the pot. Stir, scraping up anything stuck to the pan for flavor. Simmer and reduce for 10 minutes.
Add the chicken stock and seasonings. Stir, and reduce heat to a low simmer.
Allow the pot to simmer at a low simmer for 20 minutes longer, or until the potatoes are fork tender.
Whisk the cornstarch together with a few tablespoons of water until smooth.
Add the cornstarch mixture to the pot, and stir immediately to combine. Simmer for a few minutes until thickened.
Turn off the heat. Stir in the cheddar cheese and bacon.
Serve as desired.
The best beer to use for this beer cheese potato soup, is a medium-bodied beer, like an amber ale or a light lager.
A more full-bodied amber ale will result in a richer taste, while a light lager will result in a more subtle beer taste.
Avoid reheating the soup on high heat as the cheese can separate if it gets to hot.
To reheat, cover the soup on low heat, stirring occasionally until warmed through. Or, heat in a slow cooker on low.
Avoid heating beer cheese soup above a low 120-130 degrees Fahrenheit, once the cheese or any dairy has been added.
Reheat beer cheese soup on low heat, and stir occasionally. Or, use a slow cooker on low heat.
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Bacon Potato Beer Cheese Soup
- ½ pound bacon cut into pieces
- 1 small to medium sized onion peeled, minced
- 1-2 clove garlic peeled, minced
- 12 oz light lager or amber ale beer
- 2 lbs russet potatoes peeled and diced into ½ inch cubes
- 3 cups chicken stock can substitute chicken broth, but note that broth is generally saltier, so taste before adding any extra salt
- ½ cup heavy cream
- 1 tablespoon corn starch whisked into a few tablespoons of water until dissolved and milky, a.k.a. "slurry"
- 8 oz block extra sharp cheddar cheese shredded
- salt and pepper to taste
- In a large pot, fry chopped bacon until crispy on medium high heat.
- Drain bacon on paper towel lined plate, and drain all but 2 tablespoons of the grease.
- Add diced potatoes, sauté for 5 minutes on medium high heat.
- Add minced onion and sauté until translucent. Add minced garlic.
- Pour in beer, scrape up any brown bits stuck to bottom of the pan and let alcohol evaporate for 3 minutes, then add stock and seasonings.
- Simmer on medium high heat for 20-30 minutes, until potatoes are fully softened.
- Reduce heat to a low simmer, and whisk in the cornstarch slurry, heavy cream and cheese.
- Simmer for 10 minutes longer until thickened.
- Stir in bacon, salt and pepper to taste, and serve.
- To make this recipe in your slow cooker:
- Cook bacon first by either frying the pieces in a pan, or cooking the strips in the microwave on a plate lined with several paper towels until crispy, and then crumble into pieces.
- Add all ingredients to slow cooker, except for the cornstarch slurry, heavy cream, and cheese.
- Cook on low for 6-10 hours, or high for 4-6 hours, adding the cornstarch slurry, heavy cream and shredded cheese in during the last hour.
- Set pressure cooker to sauté function and sauté chopped bacon, onions,
- Add beer to pot and sauté for an additional 5-10 minutes.
- Add the stock and diced potatoes, and set cooker to high pressure for 10 minutes.
- Allow steam to naturally release.
- Add cornstarch slurry, heavy cream and shredded cheese.
- Turn the sauté function back on and let simmer for 10 minutes until thickened.