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Beer, Cheese & Potato Soup

Melissa
My vegetarian Beer, Cheese & Potato Soup is a delicious hearty soup to serve this fall season. I used my favourite pilsner in this recipe from Hoyne Brewing as it has a delicious malty flavour. This beer pairs perfectly with cheddar cheese, potatoes, and other vegetables in this recipe!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine American, Canadian
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion chopped, about 3/4 cup
  • 2 carrots chopped, about 3/4 cup
  • 2 stalks celery chopped, about 3/4 cup
  • 2 jalapeño peppers chopped
  • 2 Yukon gold potoates peeled and chopped, about 2 cups
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 1 bottle Hoyne Pilsner 355 mL
  • 4 cups chicken broth low-soduim
  • 1 sprig of thyme fresh
  • 2 3/4 cups old cheddar cheese grated
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons chives finely chopped, for garnish
  • 1/2 cup sour cream for garnish, optional

Instructions
 

  • Heat a large pot over medium-high heat. Once hot, add the olive oil, followed by the chopped onion, carrots, jalapeños, and celery. Cook the vegetables for 5 minutes, stirring occasionally, or until softened and the onion is translucent.
  • Add the butter to the pot. Once melted, sprinkle the flour into the pot and whisk to combine. Cook for 2 minutes or until the flour smells nutty.
  • Deglaze the pot with the beer, whisking as the beer is added to avoid lumps in the soup. Add the chicken broth and bring the soup to a boil.
  • Once boiling, add the potatoes and the sprig of thyme to the pot. Cover, reduce the heat to medium, and let cook for 20 minutes, or until the potatoes have softened.
  • Remove the soup from the heat and remove and discard the sprig of thyme.
  • Add 2 cups of cheddar cheese 1/2 cup at a time, ensuring that it is melted between each addition. Once all the cheese has been added, add the heavy cream, Worcestershire sauce and cayenne pepper. Mix to combine.
  • Carefully transfer the soup to a blender and blend until smooth. Be sure to not overfill the blender and always make sure there is a ventilation hole to allow the steam to escape. Process until all the soup is smooth.
  • Return the soup to the pot and heat slightly over medium-high heat. Once hot, scoop the soup into bowls and garnish with the remaining 3/4 cup of cheese, sour cream, and chives. Serve immediately and enjoy!
Keyword beer cheese potato soup, beer cheese soup, fall recipe, fall soup, healthy soup recipe
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