Loaded Beer Cheese Potato Soup

Creamy and cheesy Loaded Beer Cheese Potato Soup is hearty, comforting, and so easy to make. A thick soup with lots of cheese and potatoes- topped with all the favorites of a loaded baked potato!

Beer cheese is, not surprisingly, a popular soup in Wisconsin. It is frequently on restaurant menus using various types of local beers and cheeses.   

The beer cheese combo isn't limited to beer cheese soup in my neck of the woods. It is not uncommon to see if as a sauce for a burger or a dip. In Wisconsin, we are so luck to have a plethora of delicious local cheeses and beer right at our finger tips.

For this soup, I used a pale ale, sharp cheddar and hearty potatoes. I decided to load this soup up, and pair the beer cheese with a loaded baked potato toppings, like bacon, sour cream, and green onion. This soup is delicious and a perfect blend of a few of my favorite Wisconsin flavors.   

What do you need to make Loaded Beer Cheese Potato Soup?

• olive oil
• russet potatoes
• carrots
• celery
• onion
• garlic
• chicken broth
• milk
• beer
• sharp cheddar cheese
• bacon
• green onions
• Sour Cream
• Salt and Pepper

All About The Cheese!

I use sharp cheddar in this recipe because I really want a strong aged cheese flavor. If you prefer a mild flavor there are lots of great options!

I love medium or mild cheddar, or colby jack work great. I also think that a blend of monterrey jack and cheddar would taste great as well.

Beer Me!

I like to use a pale ale for this soup. A regular ale would also be delicious.

A beer like an IPA or a stout, while delicious, are a little too bitter for a recipe like this one.

I love to find local and regional beers for this recipe. One of my favorite Wisconsin beers that tastes great in this recipe is Spotted Cow from New Glarus Brewing in Wisconsin.

Check Out These Beer Cheese Recipes!

Beer cheese flavors are popular for a reason- they are delicious. There are so many ways to work with these versatile flavors!

Loaded Beer Dip

Crockpot Cheddar Beer Chicken Tacos

Beer Cheese Chicken Skillet

How do you make Loaded Beer Cheese Potato Soup recipe?

1. Saute potatoes (minus one reserved cup), carrots, celery, onion, and garlic in a soup pot. When vegetables begin to soften and onions become translucent add chicken broth and milk. Simmer till veggies are soft.
2. Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency. Add the remaining potatoes to the blended soup. Add a the beer and cook till the potatoes are soft.
3. Once the potatoes are soft stir in cheese and bacon.
4. Season with salt and pepper. Top with additional crumbled bacon, shredded cheese, sour cream, and sliced green onions

What to Serve with Soup

4-Ingredient No Knead Crusty Bread

Whole Wheat Dinner Rolls from Kylee Cooks

30-Minute Garlic Parmesan Dinner Rolls from Hezzi-D's Books and Cooks

Looking for More Delicious Soup Recipes?

Stuffed Pepper Soup

Weeknight Minestrone Soup

Slow Cooker Chicken and Barley Soup

Creamy Vegan Curry Bean Soup

Homemade Chicken Dumpling Soup

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Loaded Beer Cheese Potato Soup

Cheese Curd In Paradise

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Servings 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 teaspoon olive oil
• 2 lb russet potato, peeled and chopped (set 1 cup aside)
• ½ cup carrot, chopped
• 2 stalks of celery, chopped
• ½ onion, finely chopped
• 1 clove garlic, minced
• 4 cup reduced sodium chicken broth
• 1 cup milk
• 1 cup beer, I do not recommend using a dark beer
• 1 ½ cups grated sharp cheddar cheese, plus extra for topping
• 4 slices of bacon, cooked and crumbled (plus extra for topping)
• 3 green onions sliced
• Sour Cream
• Salt and Pepper

Instructions

 

• Saute potatoes (minus one reserved cup), carrots, celery, onion, and garlic in a soup pot. When vegetables begin to soften and onions become translucent add chicken broth and milk. Simmer till veggies are soft.
• Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency. Add the remaining potatoes to the blended soup. Add a the beer and cook till the potatoes are soft.
• Once the potatoes are soft stir in cheese and bacon.
• Season with salt and pepper. Top with additional crumbled bacon, shredded cheese, sour cream, and sliced green onions

Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!

Dairy for Dinner

• Alcohol Free Cheese Fondue by That Recipe
• Cheese Burek by Art of Natural Living
• Chicken in Lemon Cream by A Day in the Life on the Farm
• Creamy Chicken and Mushroom Pasta by Making Miracles
• Loaded Beer Cheese Potato Soup by Cheese Curd In Paradise
• Pea and Ricotta Carbonara by A Kitchen Hoor's Adventures
• Scalloped Potatoes by Palatable Pastime
• Southwest Corn and Potato Chowder by Hezzi-D's Books and Cooks

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This post was originally created in 2017, and updated in 2020 for reader enhancement and recipe updating.