Bacon Potato Beer Cheese Soup

4.20 from 5 votes

Thick and hearty stove-top beer cheese flavored potato bacon soup, cooks up in about 45 minutes

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: crock pot beer cheese soup, potato beer cheese soup

Servings: servings

Calories: 457kcal

Author: Erin

Cost: $6

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.

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.