Ellen's Beer,Potato and Cheese Soup

Ellen Bancroft Ziegler

"Delicious and easy soup that tastes great on a cold winter day!"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. In the bottom of a dutch oven or soup pot, on medium high heat, Sweat the onions in the combination of oil and butter until soft and clear
  2. Add Beer and Chicken Broth to the onion pot along with the cubed potatoes
  3. Add onion powder, garlic powder and steak seasoning to the broth pot
  4. Bring to a boil and simmer until the potatoes are medium soft, tender but not mushy
  5. In a jar with a screw top cover, combine flour with half and half and shake until no lumps are present.
  6. Slowly whisk flour/cream slurry into the hot broth whisking constantly until it comes to a full rolling boil. (**see NOTE below at this point!)
  7. Lower heat to med to low, and slowly whisk in the cheeses by one handful at a time, stirring constantly so that none of it sticks to the bottom of the pan and doesnt clump together.
  8. Stir in Nacho cheese when the rest of it is melted and mixed in
  9. When all cheeses are incorporated remove it from the heat and serve immediately.
  10. ***NOTE: If the soup doesnt appear to be thick enough for your taste, make another 1/2 recipe of the flour/Half&Half slurry and add it to the boiling soup before adding the cheeses. The soup will not get any thicker once it comes to a boil, so if it is boiling and you want it thicker, make more slurry and add it at this time. Also seasoning is to my taste, you may want more, but go light on any salt, as the broth and the cheeses add a lot of salt so I recommend not to add any until the end.


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