Cheddar & Ale Soup with Potatoes

Inspired by Eating Well


3 slices bacon, roughly chopped
1 large onion, roughly chopped
1 12-ounce bottle of dark beer
3 yukon gold potatoes, peeled and roughly chopped
1 14-ounce can low-sodium chicken broth
1 cup water
2 ½ cups 1% milk
¼ cup all-purpose flour
1 ½ cups low-fat shredded sharp Cheddar cheese


1.  Add the bacon to a large, heavy-bottom soup pot and cook until crispy, about 5 minutes. Add the onion and cook for another five minutes, until it is soft and translucent.

2. Pour in the beer and bring the mixture to a boil, boiling for 5 minutes. Then add in the potatoes, broth and water and cover with a lid. Simmer the soup for 20 minutes, or until the potatoes are tender enough to be speared with a fork. Then, use a potato masher until the potatoes are broken up into very small pieces, or your desired consistency. Whisk in the flour and milk and bring the mixture to a simmer and cook for another 5 minutes. Stir in the cheese and serve. Or, turn off the heat and cover until the ready to serve.

Naptime Notes

Naptime Recipe Serving ideas

This soup is very hot and hearty so I recommend serving it with something lighter on the side like green vegetables and a warm roll.


Naptime Stopwatch

20 minutes to make.


Naptime Reviews

My husband devoured this soup and it kept well for two more nights in the fridge. He snacked on it when he got home!


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