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Beer Cheese Potato Bacon Soup

Thick and hearty stove-top beer cheese flavored potato bacon soup, cooks up in about 45 minutes
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Author: Erin

Ingredients

  • 1/2 pound bacon cut into pieces
  • 3 cups chicken stock can substitute chicken broth, but note that broth is generally saltier, so taste before adding any extra salt
  • 12 oz light lager or amber ale beer
  • 4 cloves garlic peeled, minced
  • 1 small to medium sized onion peeled, minced
  • 3 lbs russet potatoes peeled and diced into 1/2 inch cubes
  • 1 cup heavy cream
  • 3 tbsp corn starch whisked into a few tablespoons of water until dissolved and milky, a.k.a. "slurry"
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 bay leaves
  • 8 oz block extra sharp cheddar cheese shredded
  • salt and pepper to taste
  • fresh parsley for garnishing optional

Instructions

  • In a large stock pot, cook diced bacon until extra crispy (don’t be afraid to really crisp this up, because you don’t want it to end up soggy in the soup). Remove bacon from pot and scatter onto paper towel lined plate. Drain all but a couple tablespoons of grease reserved in pan
  • On medium high heat, add peeled, diced potatoes to pan and stir to coat in grease. Add minced onion and garlic. Fry until potatoes are halfway cooked though and onions are beginning to caramelize.
  • Pour beer into pot; scrape up any brown bits stuck to bottom of the pan and let alcohol evaporate for 5 minutes.
  • Add stock, garlic and onion powders, and bay leaves; Simmer on medium heat for 20 minutes.
  • Whisk the cornstarch with a few tablespoons of water. Remove the pot from the heat and stir in the cornstarch slurry, heavy cream, crispy bacon pieces, and freshly shredded cheddar. Return pot to low heat this time, and simmer on low for 5 to 10 minutes until thickened and cheese is fully melted.
  • Check salt and pepper levels, adjust to your liking. Using chicken broth instead of stock generally adds more sodium than stock, so adding salt may not be necessary in all cases.