Best Irish Potato, Beer, and Cheese Soup Recipe
Potatoes, beer, and cheese. Does it get any better than that? Oh wait, bacon! Now we’re talking! This delicious Irish potato, beer, and cheese soup recipe is simple to make and so darn good to eat! Garnish with crispy bacon and green onions for a real treat!
St Patrick’s Day is almost here. It’s one of those holidays that is super fun for kids – think leprechauns, pots of gold, and yummy food! We like to do a few fun Irish dishes around St. Patrick’s day, and this Irish potato beer cheese soup is on that list.
The cooking process cooks off all of the alcohol. You get the deep flavor of a stout beer without any of the alcohol, making this a great recipe for kids!
What You’ll Need to Make This Recipe
Equipment
- Knife and Cutting Board
- Cheese Grater
- Heavy bottom pot (I prefer my Dutch Oven)
- Slotted Spoon
- Spoon for stirring
- Immersion Blender
Ingredients
- 3 Slices of Chopped Bacon
- 1 Large Yellow Onion (diced)
- 4 Cloves Garlic (minced)
- 1 Box (32 oz) Chicken Broth
- 3 Pounds Russet Potatoes (peeled and diced)
- 1 Bottle Guinness or other Stout Beer (11.2 oz)
- 8 oz. Shredded Sharp Cheddar Cheese
- Salt and Pepper to Taste
- Green Onion for Garnish (optional)
How to Make this Irish Potato, Beer, and Cheese Soup
- Slice bacon and cook until crispy in your pot over medium heat.
- Remove with a slotted spoon, and place bacon into a paper towel lined bowl or plate.
- Add your onions and cook until translucent.
- Stir in your garlic and cook until fragrant, approximately 30 seconds. Be sure to stir constantly so your garlic doesn’t burn.
- Slowly add in chicken stock, potatoes, and beer. Stir and let simmer for 30 minutes over medium heat.
- When the potatoes are fork tender, or easily mash on the side of the pot, use an immersion blender to blend your soup until creamy.
- Add in your cheese 1 handful at a time and stir until completely melted before adding the next handful.
- Salt and pepper to taste.
- Serve and garnish with crispy bacon pieces and sliced green onion.
FAQ’s
Do I have to use stout beer?
Stout beer isn’t as bitter as an IPAs or other ales, but if you’re really not big on dark beers, you can use a lager such as Stella or amber ale such as New Castle.
Can I make this soup without beer?
Yes! Obviously the taste will be impacted because we use the beer for flavor, but you can easily omit and add an additional 12 oz (1 1/2 cups) of chicken broth.
Why do I need to grate my own cheese? Can’t I use the pre-shredded stuff?
Technically, yes you can use pre-shredded cheese, but it won’t melt and incorporate as nicely as cheese you grate yourself. The reason for this is that pre-shredded cheese has powdered agents on it to prevent it from sticking together and clumping in the bag it comes in. These same agents impact the ability for the cheese to melt nicely into your soup.
Other Recipes to Try
- Irish Corned Beef
- Artisan Sourdough Bread
- Homemade Chicken Stock
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Irish Potato, Beer, and Cheese Soup
Equipment
- Knife
- Cutting Board
- Cheese Grater
- Heavy bottom pot (I prefer my Dutch Oven)
- Slotted Spoon
- Spoon for stirring
Ingredients
- 3 Slices of Chopped Bacon
- 1 Large Yellow Onion diced
- 4 Cloves Garlic minced
- 32 oz Box Chicken Broth
- 3 Pounds Russet Potatoes peeled and diced
- 1 11.2 oz Bottle Guinness or other Stout Beer
- 8 oz. Shredded Sharp Cheddar Cheese
- Salt and Pepper to Taste
- Green Onion for Garnish optional
Instructions
- Slice bacon and cook until crispy in your pot over medium heat.
- Remove with a slotted spoon, and place bacon into a paper towel lined bowl or plate.
- Add your onions and cook until translucent.
- Stir in your garlic and cook until fragrant, approximately 30 seconds. Be sure to stir constantly so your garlic doesn’t burn.
- Slowly add in chicken stock, potatoes, and beer. Stir and let simmer for 30 minutes over medium heat.
- When the potatoes are fork tender, or easily mash on the side of the pot, use an immersion blender to blend your soup until creamy.
- Add in your cheese 1 handful at a time and stir until completely melted before adding the next handful.
- Salt and pepper to taste.
- Serve and garnish with crispy bacon pieces and sliced green onion.
