No ImagePotato Cheddar Guinness Soup

Did you make it? Rate it!

  1. Trevor Clapp

    My husband made this tonight. It was excellent! We served with hot pretzel buns. It was so great, I had to ladel some up for the neighbor.

    • Elise Bauer

      Great, I’m so glad you liked it Trevor! Love the idea of serving with pretzel buns.

  2. Cortney

    So yummy!! My husband and I really enjoyed this, will definitely be making it again.

  3. Leela

    I highly recommend an immersion blender. They’re not too expensive and make that last step much easier.

  4. Sam

    I used a full can of Rickard’s Red (trying to duplicate the recipe from Jack Astor’s) and some parmesan cheese… Perfect!

  5. Melissa

    Just made this over the weekend and it was delish. Definitely a keeper.

  6. Lynn

    This is by far the best recipe for a “beer cheese” soup I’ve ever tried. I’ve made it multiple times and it’s always better than I remember. I really do recommend using an immersion blender instead of trying to ladle hot soup into a stand blender – takes 2 minutes to blend in the pot with no muss, no fuss.

    xxxxxyyyyy

  7. joanne tullis

    Boy, did I do something wrong! Made this for beer loving Lutherans at a Lenten Wednesday soup supper, and brought most of it home! They did not like it. Neither did I! I feel it had too much thyme, perhaps.

  8. Shinee

    I just made this soup for dinner tonight. And it was delicious! Thank you!

  9. R Hanson

    Why not use draught Guinnessis?
    It was all I could find at the store.

    • Elise Bauer

      If you do a taste test between draught Guinness and Guinness extra stout, you’ll see a huge difference. The draught just tastes like a standard dark beer. The extra stout is more deeply rich and flavorful. If draught is all you can find, I would make sure to get a very good Irish cheddar cheese (not the store brand), like Kerrygold or Dubliner.

  10. Mary Morris

    The soup would be lovely with your broccoli salad and some crusty French bread. A must try!

  11. Devora

    Made the soup this evening. I cooked the soup in a deeper pot than specified, then used an immersion blender instead of a regular one. The texture came out wonderfully, and this saved the extra steps (and dishes) of transferring batches of soup into a regular blender.

  12. Dan Rosencrance

    Regarding the blender step(s), we purchased a stick blender years ago to facilitate pureeing my wife’s wonderful butternut squash soup. No more handling hot liquids, just perform the blending in the vessel. We wouldn’t be without one and have gifted one to each of our daughters. They love theirs too.

  13. Caryn

    Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart…. Do you mean bring to a boil then lower the heat???

    • Elise Bauer

      Hi Caryn, You don’t have to bring it all the way to a rolling boil, a simmer will do. But if you partially cover it without lowering the heat, you will increase the pressure inside the pot and cause the soup to boil. So, bring the soup to a simmer first, then partially cover it, then lower the heat to maintain a simmer. Of course, if you want to bring the soup to a full boil, and then reduce the heat, that will work too.

  14. randi

    I’m guessing this would taste a bit like Welsh Rarebit. Yummy!

  15. Clelia Clark

    I was lucky enough to have this for dinner last night…it literally tastes like delicious gravy. But better. A must try!

  16. Candy C.

    This looks lovely and I really, really like your bowl! I have cooked with Guinness before, Garrett McCord’s Chocolate Guinness cake is one of my favorites. :)

  17. Jim

    Why not skip the cumbersome soup transference to a blender (not to mention getting burned/spillage etc.) and just use an immersion blender?? Other than that – this looks delicious!

    • Emily

      I was wondering the same thing.

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