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Potato Beer Cheese Soup

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
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

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

Directions

  • 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
1 cup: 211 calories, 9g fat (7g saturated fat), 34mg cholesterol, 738mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 9g protein.

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