Potato, Cheese, and Ale Soup
Cook time
Total time
Serves: 2 for Dinner, 4 for Appetizer
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 large Idaho potatoes, diced and separated (skin on or off, whatever your preference)
  • 1 cup chicken broth or stock
  • 1 12. oz Ale-style beer
  • ¾ cup shredded jack and cheddar cheese (or whatever you like/have), plus ½ cup for garnish
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • a big handful of pretzels (for garnish)
  • sour cream (if you like)
  1. Set a large pot over medium-high heat and add the olive oil once it’s hot. Saute the onions for 5-7 minutes, or until soft, then add the garlic and saute for another couple of minutes.
  2. Add 1 diced potato and brown a bit. Stir to prevent sticking, and add the beer and broth after about 8-10 minutes. Let simmer uncovered for 15 minutes or so, or until the potatoes are tender. Fill a small pot with water and add the other diced potato. Bring to a boil, then reduce to medium heat, and cook for 10-15 minutes, until the potatoes are tender. Drain and set aside.
  3. Use an immersion blender, regular blender or food processor to puree the soup until smooth. Add in the salt, pepper, paprika, and apple cider vinegar and blend. Then add in the cheese and blend. Taste and adjust seasonings as needed. Return to the pot and reduce the heat to low. Stir in the other diced potato.
  4. Ladle into bowls and garnish with crushed pretzels, cheese, and sour cream.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/06/10/potato-cheese-and-ale-soup/