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Cheddar Beer Soup

64 ounces lager (5 bottles)
25 ounces chicken stock
2 tablespoons onion powder
2 tablespoons white pepper
2 pounds peeled and diced potatoes
2 ounces cornstarch
6 ounces water
1 pound Cheddar, shredded
8 ounces Cheddar Cheese sauce

Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil.

Add the potatoes and cook until tender. Optionally add meat and vegetables with this step, such as diced ham, carrots, celery, onion, cauliflower, broccoli.

Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture to the soup and reduce the heat to low.

Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce.

Ladle into serving bowls and serve.