• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

The Frozen Biscuit

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner » Beer Cheese Potato Soup with Bacon

    Published: May 11, 2021 · Modified: Oct 5, 2022 by Erin · This post may contain affiliate links

    Beer Cheese Potato Soup with Bacon

    Jump to Recipe Print Recipe
    Creamy potato soup with beer and bacon in a bowl.

    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.

    Bowl of soup with cheese, bacon and a bottle of cold beer.

    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

    Instructions

    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.

    Diced potatoes and onion in a large pot.

    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.

    A bowl of creamy potato soup with cheese and bacon.

    Tips

    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.

    FAQ's

    How do you keep beer cheese soup from separating?

    Avoid heating beer cheese soup above a low 120-130 degrees Fahrenheit, once the cheese or any dairy has been added.

    What is the best way to reheat beer cheese soup?

    Reheat beer cheese soup on low heat, and stir occasionally. Or, use a slow cooker on low heat.

    Related recipes

    • Homemade Beer Cheese
    • Cheesy Chicken Corn Chowder
    • Stovetop Chili
    • Creamy Tomato Basil Soup

    Did you try this beer cheese potato soup? Leave a rating in the recipe card, or comment below for other readers.

    Beer cheese and potato bacon soup with grilled cheese panini and crumbled bacon

    Bacon Potato Beer Cheese Soup

    Thick and hearty stove-top beer cheese flavored potato bacon soup, cooks up in about 45 minutes
    4 from 4 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Keyword: crock pot beer cheese soup, potato beer cheese soup
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 10 servings
    Calories: 457kcal
    Author: Erin
    Cost: $6

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    1. 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.
    2. To make this recipe in your Instant pot or pressure cooker:
    • 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. 
    Choose a light lager or mild ale. Nothing to hoppy or stout.

    Nutrition

    Calories: 457kcal | Carbohydrates: 23g | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 64mg | Sodium: 289mg | Potassium: 510mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « Strawberry Layered Cake
    Mixed Berry Cheesecake Bars »

    Reader Interactions

    Comments

    1. Haley says

      October 24, 2022 at 8:19 pm

      5 stars
      Delish! Made this twice now and it’s so good! The whole family loves it!!!

      Reply
    2. Lucas says

      September 26, 2022 at 7:14 pm

      1 star
      Way too much cornstarch, ruined the meal completely. Probably would have been ok otherwise but it was just so overpowering.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Click for more rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    Roasted carrots and parsnips in a balsamic honey glaze.

    Honey Roasted Carrots and Parsnips

    Chocolate chip cookies baked without brown sugar on a baking rack.

    How To Make Chocolate Chip Cookies Without Brown Sugar

    How to Dry Cranberries

    Cheddar and Pomegranate holiday biscuits drizzled with honey butter on a baking sheet.

    Cheddar Pomegranate Holiday Biscuits With Honey Butter

    Whole, roasted chicken on a bed of sliced apples with sprigs of thyme in a cast iron skillet.

    Roast Chicken with Apples

    Salad bowl of baby spinach, goat cheese crumbles, dried cranberries, and walnuts with bowl of dressing.

    Cranberry Goat Cheese Salad with Walnuts

    Decorated gingerbread cookies with ribbon and icing on a table.

    How To Make Gingerbread Cookies Without Molasses

    Apple crumb bars arranged on a rack with a knife.

    Apple Crumb Bars with Cinnamon Streusel Topping

    A large bowl of red skin mashed potatoes with butter and herbs.

    Red Skin Mashed Potatoes

    Rolling pin rolling out Crisco pie crust dough.

    Crisco Pie Crust

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Tossed kale salad with apples and walnuts.

    Balsamic Pear and Walnut Kale Salad

    Razzleberry Pie

    Chocolate holiday shaped cookies on wax paper with a gold cup of melted drizzling chocolate and antique knife with ganache on a wooden surface

    Chocolate Mint Sandwich Cookies

    This Month's Top Recipes

    How to Dry Cranberries

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Stovetop Chili

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email