This Potato Ale Soup is thick, savory, and perfect for cold nights or beer-lovers who want their comfort food with a little hop.

It’s packed with tender potatoes, sautéed onions, melty cheddar, and a malty ale backbone that gives it richness and depth.

Serve it with a hunk of crusty bread or a grilled cheese, and you’ve got yourself a bowl of pure satisfaction.

Ingredients

• 4 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 12 oz ale (amber ale, pale ale, or golden ale work best)
• 3 cups chicken or vegetable broth
• 4 cups potatoes, peeled and diced (Yukon gold or russet)
• 1 cup heavy cream or half & half
• 1½ cups shredded sharp cheddar
• Salt and black pepper to taste
• Optional: ½ tsp smoked paprika or ¼ tsp cayenne for kick
• Optional garnish: chopped chives, crumbled bacon, shredded cheese

Beer Tip: A malty amber or nut brown ale adds warmth and complexity. Avoid IPAs unless you like that bitter edge in your soup.

Instructions

Step 1: Sauté the Aromatics

• In a large soup pot or Dutch oven, melt butter over medium heat.
• Add diced onion and cook until soft and translucent, about 5–7 minutes.
• Add garlic and cook 1 minute more.

Step 2: Make a Roux

Sprinkle flour over the onions and stir for 1–2 minutes, until thick and lightly golden.

Slowly pour in the beer, whisking to avoid lumps. Simmer for 3–4 minutes to cook off the alcohol.

Step 3: Simmer the Potatoes

Add broth and diced potatoes.

Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.

Optional: Mash some of the potatoes for a creamier texture, or use an immersion blender to partially blend the soup.

Step 4: Add Cream & Cheese

Lower the heat. Stir in cream and shredded cheddar until melted and smooth.

Season with salt, pepper, and paprika or cayenne if using.

Serving Suggestions

• Top With:
  • Bacon bits
  • Scallions or chives
  • Extra shredded cheese
  • Toasted beer bread croutons
• Serve With:
  • A pint of the same ale used in the soup
  • Grilled cheese, soft pretzels, or a sausage platter
  • IPA caramelized onions on toast for a crunchy pairing

Final Thoughts

Potato Ale Soup is the kind of dish that brings pub food energy into your home kitchen; warm, hearty, and loaded with rich, malty flavor.

It’s a beer-lover’s twist on a classic creamy potato soup, made even better with sharp cheddar and bold toppings.

Cheers to cozy bowls and cold brews! 🍺🥔🧀

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