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Potato Cheddar Guinness Soup
Potato Cheddar Guinness Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Creamy Guinness potato soup with sharp cheese for bold flavor.
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 cup (250 ml) Guinness extra stout (do not use draught)
  • 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:
  • In a large, thick-bottomed pot over medium heat, melt butter until sizzling. Sauté onions until golden for about 10 minutes. Stir in celery and continue to cook for another 5 minutes.
  • Combine the sliced potatoes, stock, stout, and thyme in a pot. Simmer covered until the potatoes are tender and easily break apart, around 15 to 20 minutes.
  • Blend the soup to a smooth consistency by combining with grated cheddar. Once the potatoes are tender, take the pot off the heat and transfer the mixture to a bowl to slightly cool. Blend the soup in batches in a blender, filling only a third of the blender each time. Add a portion of cheddar with each batch. Pulse until smooth while firmly holding the blender lid. Transfer the smooth blend back to the pot.
  • Mix in the Worcestershire sauce and paprika, and adjust seasoning: Taste for salt and add more if needed. If the soup is overly tangy or bitter, incorporate 1/2 teaspoon of sugar. Finish with a sprinkle of chopped chives for garnish.

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