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beer cheese potato soup surrounded by soft pretzels

Potato Beer Cheese Soup

Yummy take on a tradional beer cheese dip, this version is loaded with potatoes and topped with fresh green onion. Serve with a side of soft pretzels!
5 from 1 vote
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Course: The Main Event
Cuisine: American
Keyword: 30 minute dinner, beer, beer cheese, boursin, cheddar cheese, soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 people


  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken stock
  • 1/2 onion diced
  • 1 tbsp garlic powder
  • 8 oz block sharp cheddar
  • 1 Boursin Garlic chive cheese round
  • 4 oz block white cheddar cheese
  • 1 12 oz bottle of your favorite beer I used Fat Tire
  • 3 tsp salt
  • 1 tsp pepper
  • 2 tablespoons whole grain mustard
  • 3 russet potatoes chopped
  • green onion for topping
  • extra cheese for toppings
  • serve with large pretzels


  • In a large soup pot over medium high heat add the butter and let it melt.
  • Sprinkle in the flour and stir continuously for about 3-5 minutes. We want to cook out the flour taste.
  • It will start to turn a light golden brown, this is when you can add the onion and start to splash in the chicken stock.
  • Slowly add chicken stock a few splashes at a time, stirring in between to let the sauce start to thicken.
  • Once all the stock has been added, the mixture should be pretty thick and bubbly. Stir in shredded cheese and Boursin cheese and let it melt.
  • Once the cheese melts in, add the beer 1/2 at a time. Same as with the stock, you want to let it thicken up a bit in between so keep stirring!
  • Sprinkle in the salt, pepper, and whole grain mustard. Stir to combine.
  • Add in diced potatoes the pot. The starch from the potatoes will continue to thicken the soup! So don't worry if it looks a little thin after adding the beer.
  • Let this simmer for 10-15 minutes until the potatoes are tender.
  • Using a hand held immersion blender blend the soup until about half of the potatoes are pureed. If you don't have a hand held blender, remove about 4 cups of soup and blend in a blender until smooth.
  • Give it a taste and add salt if needed! If it still tastes bitter from the beer it may need more salt and continue cooking for 5 or so minutes.
  • Serve with large soft pretzels and sliced green onion!