Best 3 Idaho Potato Beer And Cheese Soup Recipes

Immerse yourself in the delightful world of flavors with our ultimate guide to creating the perfect Idaho potato beer and cheese soup. This creamy and comforting soup showcases the heartiness of Idaho potatoes, the richness of beer, and the delectable tang of cheese. Whether you're a seasoned chef or a novice cook, this article will lead you through the culinary journey of crafting an unforgettable soup experience.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO BEER CHEESE SOUP

Potato Beer Cheese Soup image

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

Steps:

Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

BEER CHEESE POTATO SOUP

Beer Cheese Potato Soup image

Beer Cheese Potato Soup is a creamy potato soup recipe made better with beer, cheese, chunks of ham, bacon and potatoes. Hearty and the perfect bowl of comfort food, this creamy Beer Cheese Potato Soup is ready to eat in just 30 minutes!

Provided by Heather - A Wicked Whisk

Categories Main Course Soup

Time 30m

Number Of Ingredients 21

Ingredients

4 large russet potatoes (cut into bite size pieces)
4 tablespoons butter
1/2 sweet onion (diced)
2 large carrots (diced)
2 celery ribs (diced)
1/3 cup all-purpose flour
1 3/4 cups chicken stock
2 cups whole milk
12 ounce bottle ale such as Bass or Sam Adams
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1/2 tsp black pepper
1/2 tsp salt .. more to taste
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
16 ounces sharp Cheddar cheese (reserve some for topping)
1 cup heavy cream
8 ounces pre-cooked cubed ham pieces (reserve some for topping)
6 - 8 green onions (chopped .. reserve some for topping)
3 ounce package pre-cooked bacon pieces or 6 bacon slices cooked crisp and crumbled (reserve some for topping)

Steps:

To make this easy beer cheese potato soup, start by washing and drying your russet potatoes and microwave them for 5 minutes. After 5 minutes, turn the potatoes over and then microwave them for another 3 minutes.
While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.
Pour in the milk, chicken stock and beer and bring your soup to a low boil while whisking constantly. Once boiling, reduce your heat back down to medium and stir in your Worcestershire sauce, Dijon mustard, spices and your cheddar cheese.
When all of your cheese is melted, add in your crumbled bacon, chunks of ham, heavy cream and green onions. When everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread!Store leftovers in an air-tight container in the refrigerator for up to 3 days.

Nutrition Facts : ServingSize 8 g, Calories 456.3 kcal, Carbohydrate 28.8 g, Protein 19.9 g, Fat 30.1 g, SaturatedFat 16.4 g, Cholesterol 96.3 mg, Sodium 995.4 mg, Fiber 2.7 g, Sugar 7.7 g, UnsaturatedFat 5.9 g

BEER-CHEESE SOUP

Beer-Cheese Soup image

Easy beer-cheese soup.

Provided by FoodieJJ54

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can water, or to taste
1 (2 pound) loaf processed cheese food (such as Velveeta®), cut into cubes
1 head broccoli, grated
4 carrots, grated
2 potatoes, grated
1 onion, grated
salt and ground black pepper to taste
2 (16 ounce) cans light beer
2 teaspoons cornstarch, or as desired
1 tablespoon water

Steps:

Bring broth and 1 can water to a boil in a large pot. Stir cheese, broccoli, carrots, potatoes, and onion into the boiling liquid; cook, stirring frequently, until the cheese is completely melted and the mixture is smooth, about 10 minutes.
Season the soup with salt and black pepper. Pour beer into the soup, bring to a boil, and cook until the liquid is slightly reduced, about 5 minutes.
Whisk cornstarch and 1 tablespoon water together in a small bowl; pour into the soup and stir. Cook until the soup thickens, about 5 minutes.

Nutrition Facts : Calories 508.2 calories, Carbohydrate 31.6 g, Cholesterol 91.9 mg, Fat 29 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 17 g, Sodium 1720.2 mg, Sugar 12.6 g

Tips:

Use freshly grated potatoes. This will give the soup a more creamy and flavorful texture.
Don't overcook the potatoes. They should be cooked until they are tender but still hold their shape.
Use a good quality beer. A light or amber beer will work well in this soup.
Don't be afraid to experiment with different cheeses. You can use a variety of cheeses to create different flavors and textures in the soup.
Serve the soup with a crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

This Idaho Potato Beer and Cheese Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious soup, give this recipe a try!