Ultimate Beer Cheddar Soup

Stephanie Heitmeier


I love when a recipe comes together and none of my children have any complaints! All three love this soup.


★★★★★ 2 votes

30 Min
1 Hr


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  • 6
    russet potatoes
  • 3 small
  • 4
    green onions
  • 2
    celery stalks
  • 3
    cloves of garlic
  • 5 c
    chicken stock
  • 2 c
    sharp cheddar cheese shredded
  • 1/2 pt
    half and half
  • 12 oz
    beer - lager
  • 1/2 tsp
    cayenne optional
  • 1 Tbsp
    ground mustard (powdered)
  • 1 tsp
    stone ground mustard
  • ·
    salt and pepper to taste

How to Make Ultimate Beer Cheddar Soup


  1. Prep - Peel and cube potatoes into 1/2 inch pieces. Peel and slice very thinly your carrots and celery. Mince garlic. Slice Green onions - reserving some for topping
  2. In a soup pot add a little olive oil (over med heat) saute your onions, carrots, celery and garlic. For about 5 minutes till softened
  3. Add cubed potatoes and Chicken Stock. Season with salt, pepper, both mustards and cayenne. Bring to a boil then reduce heat to med -low. and cook for 45-1hour covered. Potatoes will be good and soft
  4. Add your beer the last 15 minutes of cooking time. When potatoes are soft I use a stick blender to blend the soup together (could use a hand blender) or a potato masher - my children like it smooth so I use the stick blender.
  5. After blended add your cheese and half and half. Stir together till blended...simmer for 5 minutes
  6. Serve with croutons or toast points and the remaining green onion. Can top with grated parmesean as well.

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