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Cheddar-Ale Soup


What could be more appropriate than cooking with beer on St. Patrick's Day?
This creamy cheese-and beer-lover's soup will have you taste buds dancing an Irish jig.

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  • 1 tbs. canola oil
  • 1 large onion, chopped
  • 1 12 ounce bottle beer, preferably ale
  • 2 18 oz. bags precooked diced peeled potatoes
  • 1 14 oz. can vegetable broth of reduced-sodium chicken broth
  • 1 cup water
  • 2 1/2 cups nonfat or low-fat milk
  • 1/4 cup all-purpose flour
  • 1 1/2 cups shredded sharp Cheddar cheese, divided
  • 1 small red bell pepper, thinly sliced or finely chopped


Servings 6
Preparation time 35mins
Cooking time 35mins


Step 1

Add onions, potatoes, broth and water on high until tender.

Mash ingredients until a desired consistency.

Whisk milk and flour together and add to the soup.
Whish occasionally, until it thickens.

Stir in 1 1/4 cups cheese, keep stirring until melted.

Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.


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