This beer cheese potato soup is thick, creamy, and loaded with crumbled bacon, browned sausage, and tender potatoes. A light beer and a generous handful of sharp cheddar give it that tangy, pub style flavor, while cream cheese and cream make it smooth and silky.
Plan on about 20 minutes of prep and about 55 minutes on the stove, since the bacon, sausage, vegetables, and potatoes cook in stages in the same pot. The recipe makes six servings at roughly 805 calories each, an estimate that reflects the sausage, bacon, cream, and cheese. It is a big, hearty bowl that works as a full meal.
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Why This Beer Cheese Potato Soup Recipe Works
Everything cooks in one pot, and each step builds flavor for the next. Rendered bacon fat browns the sausage and sweats the vegetables, flour thickens the base, and the beer and chicken broth bring tang and depth. The potatoes simmer in that liquid and absorb all of it.
Adding the cream, cream cheese, and cheddar off a high boil keeps the soup smooth. Melting the cheese a handful at a time prevents it from clumping or turning grainy, so the finished soup is velvety.
Ingredients for Beer Cheese Potato Soup
- 8 slices bacon
- 1 pound Italian or breakfast sausage, casings removed
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 12 ounces light beer
- 4 cups low-sodium chicken broth
- 4 cups diced potatoes, about 1 1/2 pounds
- 1 tablespoon fresh thyme leaves
- 2 teaspoons smoked paprika
- 1 cup heavy cream
- 8 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Beer Cheese Potato Soup
1. Cook the bacon.
In a large pot, cook the bacon over medium heat until crisp. Move it to a paper towel, crumble it, and leave about 2 tablespoons of drippings in the pot.
2. Brown the sausage.
Add the sausage to the pot and cook, breaking it up, until browned and cooked through. Move it to a plate.
3. Soften the vegetables.
In the same pot, cook the onion, carrots, and celery for 5 to 7 minutes, until softened.
4. Add garlic and flour.
Stir in the garlic and flour and cook for one minute, stirring so the flour does not scorch.
5. Add the liquids.
Slowly pour in the beer and chicken broth, stirring until smooth, and bring the mixture to a simmer.
6. Simmer the potatoes.
Add the potatoes, thyme, and smoked paprika. Simmer for 15 to 20 minutes, until the potatoes are tender.
7. Melt in the dairy.
Reduce the heat to low and stir in the heavy cream and cream cheese until smooth. Remove the pot from the heat and stir in the cheddar a handful at a time, waiting until each addition melts.
8. Finish.
Stir in the sausage and most of the bacon, then season with the salt and pepper. Ladle into bowls and top with the remaining bacon.
How to Serve Beer Cheese Potato Soup
This soup deserves something to dip. Warm homemade soft pretzels or a batch of pretzel bites are classic partners. If you like a creamy potato soup with different flavors, try our loaded baked potato soup or the simpler cheesy potato soup on another night.
How to Store and Reheat Beer Cheese Potato Soup
Cool the soup quickly in shallow containers and refrigerate it within two hours. It keeps for up to three days. Reheat it gently over low heat, stirring often and adding a splash of broth or milk to loosen it. Freezing is not recommended, because the dairy and cheese can separate when thawed.
Tips and Variations for Beer Cheese Potato Soup
Choose a light ale or lager so the beer does not turn bitter. Shred your own cheddar, since pre shredded cheese melts less smoothly, and never let the soup boil after the cheese goes in. Smoked sausage, chorizo, or turkey bacon all work, and you can swap some of the potatoes for cauliflower for a lighter bowl.
Soup cools slowly in a deep pot, so divide it into shallow containers. The guide from Nebraska Extension covers cooling and reheating soup safely.
Frequently Asked Questions About Beer Cheese Potato Soup
What beer is best for beer cheese potato soup?
A light ale or lager keeps the flavor mellow. Dark beers add a stronger malty taste that some people like but can taste bitter.
Can I make beer cheese potato soup without alcohol?
Yes. Use a non alcoholic beer or extra chicken broth, and add a small splash of vinegar for tang.
Why did my cheese clump in the soup?
The heat was likely too high, or the cheese went in all at once. Remove the pot from the heat and add the cheese slowly.
Can I use different cheeses?
Yes. Sharp cheddar gives the best flavor, and you can replace part of it with Monterey Jack or Gruyere.
Can I make beer cheese potato soup ahead of time?
Yes. Make it a day ahead and reheat over low heat, adding broth or milk if it thickens in the refrigerator.
Beer Cheese Potato Soup with Sausage
Ingredients
Main Ingredients
- 8 slices bacon
- 1 lb Italian or breakfast sausage casings removed
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 12 oz light beer
- 4 cup low-sodium chicken broth
- 4 cup diced potatoes about 1 1/2 lb
- 1 tbsp fresh thyme leaves
- 2 tsp smoked paprika
- 1 cup heavy cream
- 8 oz cream cheese softened and cubed
- 2 cup shredded cheddar cheese
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook the bacon in a large pot until crisp. Crumble it and leave about 2 tablespoons of drippings in the pot.
- Brown the sausage in the pot until cooked through and set it aside.
- Cook the onion, carrots, and celery for 5 to 7 minutes, until softened.
- Stir in the garlic and flour and cook for one minute.
- Slowly pour in the beer and broth, stirring until smooth, and bring to a simmer.
- Add the potatoes, thyme, and paprika and simmer for 15 to 20 minutes, until tender.
- Reduce the heat to low, stir in the cream and cream cheese until smooth, then remove from the heat and stir in the cheddar a handful at a time.
- Stir in the sausage and most of the bacon, season with salt and pepper, and top with the remaining bacon.
