Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work--you'll just need to increase the cooking time. Source: EatingWell Magazine, December 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

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  • Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Tips

Ingredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables. To make your own, peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

Nutrition Facts

386 calories; 11.5 g total fat; 32 mg cholesterol; 450 mg sodium. 50 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 2
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
03/26/2014
Flavorless I was very disappointed by this soup. I wish I had read the previous reviews prior to making it. We couldn't taste the beer at all and the soup had almost no flavor. I added a multitude of spices to make it edible. Read More
Rating: 1 stars
01/05/2014
Blah soup Did not like this soup at all. Couldn't taste anything but bland potatoes even though I added extra ingredients and doctored it up as best I could with other seasonings it was still blah. Don't recommend or will ever make this again. Read More
Rating: 1 stars
01/11/2013
Very bland Didn't taste cheese or beer when prepared as directed; had to doctor it up substantially with seasonings and Worcestershire; let it cook down until thicker to concentrate flavor and then added more beer; turned out to be edible but would not make it again. Read More
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Rating: 4 stars
12/11/2012
Delicious With Some Edits:) We did it by the book (using fresh potatoes) and the result was as reported by others bland. So to jazz it up we added a significant more amount of cheese as well as some salt and chipotle powder. Final result.. AMAZING:) I would say try this recipe tasting as you go to find what additions work best for you. Pros: Easy Cons: Needs some fixes Read More
Rating: 5 stars
11/10/2012
Perfect just what I was hoping for! This soup was amazing! I made a number of adjustments based on personal taste and previous comments. The soup turned out phenomenal! It is soooo good and just what I was hoping for from a cheddar ale soup. Details: -added 1 shallot and 2 cloves of garlic to the chopped onion -added a little crushed red pepper to the onion mix while it cooked -used an excellently flavorful beer (Smuttynose Old Brown Dog Ale) -used fresh red potatoes instead of frozen precooked -used all beef broth instead of veg broth and water -mashed to a lumpy texture -used half & half instead of milk -used excellent cheeses (7 oz block of dubliner 8 0z block of aged extra sharp cheddar) -at the end added 3 splashes of Worcestershire Sauce Clearly this is not the healthiest version now but it is maybe the best cheddar ale soup I've ever had! No joke. Absolutely fantastic. Pros: simple delicious easy to adapt Read More
Rating: 4 stars
10/30/2011
I thought this recipe was good not great but good. We used a very sharp cheddar and I felt that the taste while heavy on potato was similar to that of mac'n'cheese. It's the consistency and creaminess of the soup that blow me away. It felt like a very rich indulgent soup only change I would make would be to add some kind of extra spice to give it a little kick and set the flavors off without using salt. I did find that this recipe took much longer to prepare than I anticipated. I did not use precooked potatoes and by the time I had made my own and prepped all of the other ingredients it turned out to be quite a lengthy cooking project. Leftovers were great for lunch the next day. Perfect for a wintery chilly day. I'd definitely make it again if I had precooked potatoes and the time set aside for it. Kim New York NY Read More
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Rating: 4 stars
10/30/2011
I made this with Maudite Ale & Cabot Cheddar and pureed it for a finer texture. I agree that it was quite bland (I did cook the potatoes in salted water). The red pepper and cheese garnish helped a bit but in the end we added salt and Worchester sauce for more flavor. It was also heavy on the potatoes. Next time I would probably cut the amount of potatoes in half and use all broth instead of broth water. Penelope Burlington VT Read More
Rating: 4 stars
10/30/2011
This soup was VILE - absolutely inedible. I have relied on Eating Well for close to 20 years and this is only the second recipe to fall into the "Awful" category. I pureed the soup to give it a smooth consistency but even that did not help. Dana VA Read More
Rating: 4 stars
10/30/2011
Cant wait to make it sounds good and i eat anything with potatoes =) yum Dani Mansfield OH Read More
Rating: 4 stars
10/30/2011
Having read the previous comments and since it was close to Halloween I used Michelob's Jack's Pumpkin Spice Ale added extra cheese then seasoned with salt and pepper. I left the soup a little bit chunky and my grown grandson and I enjoyed it with chunks of fresh baked bread as we painted the outside of my house in the nice unusually warm fall weather. We were warmed inside and out. GMT Holladay UT Holladay UT Read More
Rating: 4 stars
10/30/2011
This soup is surprisingly creamy and complex but it needs salt. If you start with raw potatoes just parboil them so they can finish cooking with the other ingredients. Chop the onions fine not coarse and cook them until they are thoroughly soft not just somewhat softened before adding the ale. (You can use the leftover ale in a beef stew.) Tina Bellingham WA Read More
Rating: 4 stars
10/30/2011
This soup is kickin! I did add more cheese to it (full 2 cup package instead of the listed amount). That made it a lot better than my first taste test. Also I grated pepperjack cheese over the top of it with some peppers and it gave it a nice kick. I will SO make this again! My coworkers sampled and loved it as well! Ashley Alabaster AL Read More
Rating: 4 stars
10/30/2011
This was by far the worst soup we have ever eaten (or tried to eat). All we could taste was flour and potatoes. We tried to salvage by adding generous salt pepper and another 1.5 cups of cheddar and it was still not edible. We were very disappointed in this soup. Angela Westland MI Read More
Rating: 4 stars
10/30/2011
Wow this is the first recipe from Eating Well that was not good. I fed it to the possum in the back yard. paige Dallas GA Read More
Rating: 4 stars
10/30/2011
It was pretty good but needed salt/pepper/cayenne pepper. The mashing in the middle made for longer than 35 minutes probably closer to 45 minutes. Emily Read More
Rating: 4 stars
10/30/2011
I made this last night to serve at our New Year's Eve party. It was a huge hit even by my non-beer drinking friends. The beer adds a richness that's hard to identify. We loved it. I used "Arrogant Ale" which I could only find in a big single bottle so I enjoyed the leftover ale while I was cooking.:-) Anonymous Green Valley AZ Read More
Rating: 4 stars
10/30/2011
This soup is extremely tasty! I could only find frozen red potatoes with pepper and sea salt so that may have helped with the flavor for those who found the soup bland. I also added some red pepper flakes and sauted with the onions. I mashed the potatoes lightly to leave some chunks.... big potato fan!!! Might use less next time if I make as a side dish.... thick and delish! Read More
Rating: 4 stars
10/29/2011
Very bland no matter what I added to it.:P Read More
Rating: 4 stars
10/29/2011
We always add a few splashes of malt vinegar to our potato soup at serving. Based on some of the comments I'm thinking that might perk up this soup as well. Read More
Rating: 4 stars
10/29/2011
Making this soup only using the recipe is bland. However adding cayenne pepper kicks it up several notches. I also add more cheddar maybe a full 2 cups i never measure guesstimate. Bags of pre-cooked pots sound gross to me so I use only Yukon gold approx. half a 5 lb. bag. Puree this soup makes it quite boring leaving some soft potato chucks in it makes for variety. I also found adding chopped carrots celery and onions was a nice touch. I have made this soup many many times; using the recipe exactly how it is is a great base and adding to it make this soup even better!! Read More
Rating: 5 stars
10/29/2011
love this recipe! I have so many potatoes in my root cellar and needed to use up some milk so I made this over the weekend. I love this recipe! Leftovers were great too. Read More