Description
If you’re a fan of rich, creamy soups that pack a punch of flavor, then you are in for a treat with this Loaded Beer Cheese Potato Soup. Combining the earthy richness of russet potatoes, the sharpness of cheddar cheese, the salty crispiness of bacon, and the unique maltiness of beer, this soup is the perfect dish for those cold days when you want to indulge in something warm and filling. It’s the type of meal that feels like a big hug in a bowl, offering comfort with every bite.
Ingredients
Units
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- 6 slices bacon, diced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 cups russet potatoes, peeled and diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups sharp cheddar cheese, shredded
- 1 cup beer (lager or ale)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 green onions, sliced for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the butter to the pot and melt. Stir in the flour and cook for 2-3 minutes, creating a roux.
- Add the onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Slowly whisk in the chicken broth, making sure to smooth out any lumps.
- Add the diced potatoes, paprika, black pepper, and salt. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Reduce the heat and stir in the cheddar cheese, beer, heavy cream, and sour cream. Stir until the cheese is fully melted and the soup is creamy.
- Return the bacon to the pot and stir to combine.
- Serve hot, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes