Cream of Potato and Beer Soup

Cream of Potato and Beer Soup


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Beer as an ingredient in soup? Yes, it's a thing and it's delicious! With the smokey flavors of sausage and bacon, this soup is a must try!

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 6 slices thick cut bacon, diced
  • 1 cup smoked sausage, sliced
  • 1 onion, minced
  • 1 shallot, minced
  • 2 small potatoes, diced
  • 1 stalk celery, minced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1½ cups light ale or beer
  • 1 cup chicken stock
  • 2½ cups half & half
  • 1 bay leaf
  • 2 tablespoons dry sherry
  • 12oz sharp white cheddar cheese, shredded
  • 1 tablespoon thyme leaves, minced
  • salt
  • pepper

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Fry the bacon and sausage together in a large pot or Dutch oven for 5-10 minutes, or until crisp. Transfer to a paper towel lined plate and set aside, leaving the grease in the pot. Add the onion and shallot and cook for 5 minutes. Add the potatoes, celery and garlic, cooking for 1 minute. Stir in the flour making sure to coat the vegetables well. Whisk in the ale, chicken stock and half & half. Add the bay leaf and increase the heat to high to bring the contents to a boil. Once boiling, reduce to medium-low heat and simmer for 3 minutes, or until the vegetables are softened. Remove the pot from heat and stir in the sherry. Allow to cool for 2 minutes and the whisk in the cheese and thyme. Stir until the cheese has melted. Lastly, stir in the sausage and bacon, season with salt and pepper as needed and serve.

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