Why You’ll Love This Recipe
Potato Cheddar Guinness Soup is an indulgent, comforting dish that strikes the perfect balance between creamy and hearty. The combination of smooth potatoes, sharp cheddar cheese, and the rich undertones of Guinness creates an unforgettable flavor profile. The Worcestershire sauce adds a subtle depth of savory richness, while the paprika brings a hint of warmth. It’s an easy-to-make soup that’s packed with flavor and perfect for pairing with crusty bread for dipping. Whether you’re looking for a cozy weeknight dinner or a hearty lunch, this soup will hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped or sliced (about 1/2 cup)
- 1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced
- 3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock)
- 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme
- 6 ounces (170 g) grated extra sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon paprika
- Chopped chives for garnish
Directions
- Cook the vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add the potatoes and season: Stir in the sliced russet potatoes and fresh thyme. Cook for 3-4 minutes, stirring occasionally.
- Add stock: Pour in the chicken stock, ensuring the potatoes are covered by the liquid. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes or until the potatoes are tender.
- Blend the soup: Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you prefer a chunkier texture, you can blend only half of the soup or mash the potatoes with a potato masher.
- Add the cheese and flavorings: Stir in the grated cheddar cheese until it melts into the soup. Add the Worcestershire sauce and paprika, stirring to combine. Taste and adjust the seasoning with additional salt if needed.
- Serve: Ladle the soup into bowls and garnish with chopped chives. Serve with crusty bread for dipping.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian version: Swap the chicken stock for vegetable stock to make this soup vegetarian-friendly.
- Add garlic: Sauté a few cloves of garlic with the onion and celery for extra depth of flavor.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the soup for a subtle heat.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens too much in the fridge, add a little more chicken stock or water to thin it out.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will develop even more as it sits!
2. Can I freeze Potato Cheddar Guinness Soup?
Yes, you can freeze this soup for up to 3 months. When reheating, you may need to add a little extra stock to regain the desired consistency.
3. Can I use other types of cheese?
While extra sharp cheddar is recommended for its strong flavor, you can also experiment with other cheeses such as Gruyère or Monterey Jack for a different flavor profile.
4. Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used as a substitute if you prefer a vegetarian version of this soup.
5. Do I need to peel the potatoes?
Peeling the potatoes is recommended for a smooth, creamy texture. However, if you prefer a rustic soup, you can leave the skins on for added texture and nutrients.
6. Can I make this soup spicy?
If you like a bit of spice, try adding some cayenne pepper, red pepper flakes, or a few dashes of hot sauce to the soup while it’s cooking.
7. How do I make the soup thicker?
If you prefer a thicker soup, you can either blend the soup for a creamier texture or mash some of the potatoes directly in the pot.
8. Can I make this soup without Guinness?
Yes, if you prefer not to use Guinness, you can omit it entirely or substitute with broth for a similar depth of flavor.
9. Can I use pre-grated cheese?
Yes, you can use pre-grated cheese, but freshly grated cheddar will melt more smoothly and give a richer flavor to the soup.
10. How can I make this soup even richer?
For an even richer version, consider adding a splash of heavy cream or half-and-half when you add the cheese. This will make the soup extra creamy.
Conclusion
Potato Cheddar Guinness Soup is the ultimate comfort food, combining creamy potatoes, sharp cheddar, and the rich depth of Guinness into a satisfying bowl of warmth. This easy-to-make soup is perfect for chilly evenings and pairs wonderfully with crusty bread. With its creamy texture and complex flavors, it’s sure to become a family favorite that you’ll want to make again and again. Whether you’re serving it as a main dish or as a side, this soup will leave everyone coming back for more. Enjoy!
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Potato Cheddar Guinness Soup
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Potato Cheddar Guinness Soup is a rich and creamy comfort food that combines earthy potatoes, sharp cheddar cheese, and the deep flavor of Guinness . This hearty soup, seasoned with thyme and Worcestershire sauce, is the perfect dish for colder months. Its smooth texture and complex flavors make it an unforgettable meal, ideal for pairing with crusty bread. Easy to prepare and full of flavor, this soup is sure to become a staple in your home.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped or sliced (about 1/2 cup)
- 1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced
- 3 cups (750 ml) chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock)
- 1/2 teaspoon fresh or 1/4 teaspoon of dried thyme
- 6 ounces (170 g) grated extra sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon paprika
- Chopped chives for garnish
Instructions
- Cook the vegetables: In a large pot, melt butter over medium heat. Add chopped onion and celery, and sauté for 5-7 minutes until softened and fragrant.
- Add the potatoes and season: Stir in sliced russet potatoes and fresh thyme. Cook for 3-4 minutes, stirring occasionally.
- Add stock: Pour in chicken stock, ensuring the potatoes are covered. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until potatoes are tender.
- Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend only half the soup or mash some potatoes with a masher.
- Add the cheese and flavorings: Stir in grated cheddar cheese until melted. Add Worcestershire sauce and paprika, stirring to combine. Taste and adjust seasoning.
- Serve: Ladle soup into bowls, garnish with chopped chives, and serve with crusty bread for dipping.
Notes
- Vegetarian version: Use vegetable stock instead of chicken stock.
- Add garlic: Sauté garlic with onion and celery for deeper flavor.
- Spicy kick: Add cayenne pepper or red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
