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Ham and Potato Beer Cheese Soup


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Rate this recipe 4.6/5 (14 Votes)


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 8 tablespoons flour
  • 1 cup Irish stout
  • 2 cups ham pieces
  • 4 cups diced golden potatoes (peeled or unpeeled)
  • 5 cups ham stock
  • 5 tablespoons butter
  • 1 cup milk
  • 2 cups shredded sharp cheese (like Dubliner)


Servings 10
Adapted from


Step 1

Heat oil in a large stock pot. Add in the onion and celery and sauté until tender and then stir in the garlic. Add 3 tablespoons of the flour, stir, and cook for 2 minutes, until it starts to turn a golden brown. Slowly pour the stout in while stirring. Once the stout is incorporated the potatoes, ham, and stock can all be added. Bring to a boil over medium-high heat. Cook until the potatoes are just tender. Reduce to a simmer.

In a separate pot, melt the butter over medium heat. Whisk in the remaining flour and cook for 3 minutes. Slowly whisk in the milk until incorporated. Add the cheese in small handfuls, stirring between additions until melted.

Once the cheese sauce is ready, spoon a ladle of hot stock into the cheese sauce and stir to thin. Repeat once more. Pour the thinned cheese sauce into the soup pot and stir to incorporate. Serve immediately.

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