If you are looking for a hearty and flavorful soup, this is one to save! There are so many flavors in Irish Ale Potato Cheddar Soup with Bacon. You get the bites of potato and bacon, the crunch from the croutons, the lovely flavor of the gooey cheese, and the beer’s richness, which creates a great flavor profile.

As a kid, potato soup was comfort food on a cold windy day. My mom made the simplest recipe, though I don’t have it written down, I know she only used; potatoes, onions, milk, and butter. When I make potato soup, I like more flavor and creaminess.

How to make Irish Ale Potato Cheddar Soup with Bacon

Prepare the bacon, drain, and reserve the bacon grease.

Once the bacon is cooked, chop it into bite-sized pieces and set aside.

While the bacon is cooking, wash and dice the celery, onion, and potatoes. Set the potatoes aside.

Use the leftover bacon grease to sate the onions and celery until they are fork-tender. This step will really enhance the flavor of the vegetables.

Next, prepare the roux. In a Dutch oven, melt the butter, then add in the flour. Cook the butter and flour together for 1 minute. Then add the milk slowly. Make sure you are whisking the milk in as you add it. Continue cooking on medium heat for 5 minutes.

Add in the salt, pepper, garlic granules, Dijon mustard, Worcestershire sauce, chicken broth, celery and onions, and beer. Stir together and let simmer for a few minutes so the suds from the beer can fade.

Next, add in the potatoes. Cook the potatoes until they are fork-tender.

Stir occasionally so that the ingredients don’t stick to the bottom of the Dutch oven.

Once the potatoes are cooked, add in the cheese and simmer until the cheese is melted and blended together. 

Ladle up the soup into a bowl and top with the green onions, croutons, more cheese, and bacon.

Tips for Making Irish Ale Potato Cheddar Soup

Don’t let the soup boil (a simmer is fine) this can cause the cream to separate and ruin the soup.

If you don’t know what beer to use, choose a beer that you enjoy.

Use a non-alcoholic beer or replace the beer with chicken broth.

Storing and Reheating

Refrigerator: Beer cheese soup stores well in an airtight container in the refrigerator. Leftovers should be discarded after 3 days.

Freezer: Pour the cooled soup into large freezer bags and freeze flat. The soup will stay good for about 2 months.

Reheating: Reheat chilled soup in a saucepan on the stove over low heat. Add a tablespoon of milk or heavy cream if desired. Thaw frozen soup in the refrigerator overnight before reheating.