Guinness Beer Cheese Soup

Photo by Zachary Dailey, Dailey Life Photography
Servings: 6 to 8


3 tablespoons butter 

1 medium onion, diced

1/2 cup carrots, diced

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

1/4 cup flour 

2 cups milk

3 cups chicken stock

12 oz Guinness beer

2 medium russet potatoes, peeled and diced

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

2 cups shredded cheddar cheese 

1/4 cup cooked and crumbled bacon for topping, optional

1 teaspoon chopped chives, optional


Melt butter in a large stock pot over            medium-heat. 

Sauté carrots and onions until onions are  translucent and carrots have softened. 

Add garlic, salt and pepper. 

Stir well to combine. 

Add flour and cook for 1 to 2 minutes. 

Add chicken stock, beer and milk. 

Stir to combine and bring to a simmer. 

Add potatoes and turn heat to medium-low. 

Allow potatoes to cook until fork-tender, about 15 to 20 minutes. 

When potatoes are cooked, add Worcestershire and mustard, then add the cheese in small batches until completely melted. 

Serve with bacon and chives. 

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