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Rating: 3.67 stars
21 Ratings
  • 5 star values: 2
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006

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Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 15.8g; carbohydrates 50g; dietary fiber 5.1g; sugars 7.3g; fat 11.5g; saturated fat 5.3g; cholesterol 32mg; vitamin a iu 702IU; vitamin c 17.6mg; folate 15.5mcg; calcium 333.1mg; iron 0.4mg; magnesium 16.7mg; potassium 227.3mg; sodium 450mg; thiamin 0.1mg.
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Reviews (2)

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: 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: 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: 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: 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
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
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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
10/30/2011
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