This easy soup recipe is ready in less than an hour. Made in one pot with just a few ingredients, it’s great for quick weeknight dinners and cozy weekend meals.
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I am guilty. Guilty of weeknight cooking ruts. We tend to stick to the protein, veg, not-so-terrible-for-you-carb kinda format around here. It’s simple, it doesn’t require too much thinking when you’re at the grocery store. But simple doesn’t have to mean same old same old.
Recently, I vowed to broaden my horizons and explore some new dishes. And it worked. I have some great new go-to’s that are fast and easy on a busy weeknight.
Now, I would like to help you get out of your rut. Easy soup recipes are a great way to start.
On that first drizzly night of fall, when I’m not used to the weather yet, and the cold is making me cranky, and I just want to go home to something comforting, I make this cheesy potato soup with bacon and beer.
You probably have most of this in your pantry already. You can come home, spend a few minutes chopping, and have a hot, hearty soup in less than an hour. And most of that time is just you sitting on the couch while the potatoes boil.
Get out of your rut and try this very easy potato soup recipe. It’s like wrapping a cozy, cheesy, beer-bacon blanket around yourself.
Cheesy Potato Soup with Bacon and Beer
Adapted from relish.com
In a heavy-bottomed stock pot, fry the bacon until crisp and fat is rendered. Remove from pan and set aside.
In the same pan, add a pat of butter, sauté onions and carrots in butter and bacon grease until onions become translucent and carrots begin to get tender.
Add chicken stock, bacon and potatoes to pan. (Save a bit of bacon for garnish at the end.) Season with some salt – not too much at this stage as the cheese and bacon will add to the salt content. Bring to a boil, cover and simmer for 20-25 minutes until potatoes are fork tender.
Remove from heat and blend with an immersion blender until smooth. I have a Braun Multiquick immersion blender that I’ve had for years. It’s one of my favorite kitchen tools.
**If using a regular blender, remember to use caution when blending hot liquids. You can only blend a small amount at a time and be sure to vent the top of the blender. **
You might have to add a splash of chicken stock while blending if the mixture is very thick.
Be careful not to add too much stock, as the beer and milk that you are going to add later will thin out the soup and you want it to stay thick and hearty.
Stir in the beer, then the cheese, then the milk. You can do this over very low heat because the gruyere might take a minute to melt. Season to taste with salt and pepper.
Remove from heat, ladle into bowls and top with bacon and a bit more cheese.
What kind of cheese is best for soup?
Choose a cheese with a high moisture content like Gruyere, cheddar, Swiss or fontina. These are all good melting cheeses and will blend into soups well.
Can you freeze potato soup?
Yes, you can freeze potato soup! I freeze this Cheesy Potato Soup with Bacon and Beer all the time. Chill in the fridge first, then store in an airtight container in the freezer for up to two months.
More easy soup recipes
Ingredients
- 4 large Russet potatoes, roughly chopped (about 8 cups)
- 4 slices bacon roughly chopped
- 3 carrots roughly chopped
- 1 onion white or yellow, roughly chopped
- 4 oz cheddar cheese mild or medium, grated
- 4 oz gruyere cheese grated
- 3 cups low sodium chicken stock
- 1 cup beer pale ale or other hoppy beer
- 1 cup whole milk
Instructions
- In a heavy-bottomed stock pot, fry the bacon until crisp and fat is rendered. Remove from pan and set aside.
- In the same pan, add a pat of butter, sauté onions and carrots in butter and bacon grease until onions become translucent and carrots begin to get tender.
- Add chicken stock, bacon and potatoes to pan. (Save a bit of bacon for garnish at the end.) Season with some salt – not too much at this stage as the cheese and bacon will add to the salt content. Bring to a boil, cover and simmer for 20-25 minutes until potatoes are fork tender.
- Remove from heat and blend with an immersion blender until smooth. You might have to add a splash of chicken stock during this process if the mixture is very thick. Be careful not to add too much, as the beer and milk that you are going to add later will thin out the soup and you want it to stay thick and hearty.
- Stir in the beer, then the cheese, then the milk. You can do this over very low heat because the gruyere might take a minute to melt. Season to taste with salt and pepper.
- Remove from heat, ladle into bowls and top with bacon and a bit more cheese.
Notes
- Using an immersion blender makes this recipe super easy. I’ve had my Braun Multiquick immersion blender for years and it’s one of my favorite kitchen tools.
- If you don’t have one, you can use a regular blender. Just keep in mind that you must use caution when blending hot liquids. You can only blend a small amount of hot liquids at a time, and be sure to vent the top of the blender so it doesn’t explode all over you kitchen.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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