Guinness Beer Cheese Potato Soup is a rich, rustic Irish-inspired soup with tender Russet potatoes simmered in a savory broth with the distinct flavors of Irish stout and sharp cheddar. Serve with Irish Farls or Soda Bread Biscuits.
It All Starts with the Guinness
The beer you choose matters here because it directly shapes the flavor of the soup. Guinness Extra Stout is the preferred choice because it’s bold and slightly bitter. Regular Guinness Draught works too for a milder flavor.
I like this recipe because the distinct taste of Guinness makes the soup taste like something you’d order at a good Irish pub. It’s also easy to adapt to your personal style because the texture is entirely up to you. Mashing the potatoes directly in the pot keeps things hearty and homestyle, which is the way my family prefers it, with some chunks and some creaminess. For a smoother soup, a quick pass with an immersion blender is all it takes.
Ingredients for Guinness Beer Cheese Potato Soup
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Irish Butter — Kerrygold is the most widely available brand and worth seeking out. Its higher butterfat content gives the soup a noticeably richer base than standard butter.
- Onion and Garlic — The aromatic base of the soup.
- Russet Potatoes — The high starch content of Russets helps thicken the soup naturally as they break down during mashing.
- Chicken-Style broth — The savory backbone of the soup. Better Than Bouillon’s No-Chicken Base is a great option. Vegetable broth can also be used, but may require additional seasoning.
- Guinness Extra Stout — The bitterness mellows as it simmers. Don’t be tempted to swap it for a lighter beer; a full-bodied stout is what gives this soup its character.
- Ground Black Pepper — Simple seasoning is all that’s needed.
- Sharp Cheddar — Shred it fresh. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the soup grainy.
- Heavy Cream — Stirred in at the very end, off the heat, for a rich finish. Half-and-half can be used for a slightly lighter soup.
- Scallions — Adds a pop of color and a fresh contrast to the richness of the soup.
To Make it Vegan: Use plant-based butter, dairy-free cheddar, and unsweetened plant-based cream in place of the heavy cream.
How to Make Guinness Beer Cheese Potato Soup
Prep: 10 min | Cook: 30 min | Total: 40 min | Servings: 4
STEP ONE: Sauté the onion. Set a large soup pot over medium heat and melt the butter. Add the diced onion and cook for about 6 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds more.
STEP TWO: Simmer the potatoes. Add the cubed potatoes, chicken-style broth, Guinness, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes until the potatoes are very tender.
STEP THREE: Mash. Using a potato masher, mash the potatoes directly in the pot several times until some break down into the broth while others remain in chunks. The soup should thicken noticeably but still have visible pieces of potato. For a smooth, creamy soup, use an immersion blender or transfer to a high-speed blender and purée until smooth.
STEP FOUR: Add the cheese and cream. Remove from heat. Stir in the shredded cheddar a handful at a time, waiting until each addition is fully melted before adding more. Stir in the heavy cream.
STEP FIVE: Finish and serve. Adjust seasoning to taste. Ladle into bowls, garnish with chopped scallions, and serve warm.
Recipe FAQs
Is Guinness vegan?
Yes. Guinness is certified vegan-friendly.
Can I make this without alcohol?
Yes. Guinness Zero works great and has the classic taste of Guinness without the alcohol.
Can I use a different beer?
Any Irish stout works well here. The key is using a full-bodied, malty beer; a light lager won’t add the same depth of flavor.
Storage and Reheating
Leftover soup keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, and add a small splash of broth or cream if the soup has thickened too much. Not recommended for freezing as the cream and cheese can separate after thawing.
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Guinness Beer Cheese Potato Soup Recipe
Ingredients
- 2 tablespoons Irish butter
- 1/2 cup yellow onion finely diced
- 1 tablespoon garlic minced
- 2 pounds Russet potatoes peeled and cut into ½-inch cubes
- 3 cups chicken-style broth
- 1 cup Guinness Extra Stout beer
- ½ teaspoon ground black pepper
- 2 cups sharp cheddar cheese freshly shredded
- ½ cup heavy cream
- 2 tablespoons scallions chopped
Instructions
- Set a large soup pot over medium heat and melt the butter. Add the diced onion and cook for about 6 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds more.
- Add the cubed potatoes, chicken-style broth, Guinness, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are very tender.
- Using a potato masher, mash the potatoes directly in the pot several times until some break down into the broth while others remain in chunks. The soup should thicken noticeably but still have visible pieces of potato. For a smooth, creamy soup, use an immersion blender or transfer to a high-speed blender and purée until smooth.
- Remove from heat. Stir in the shredded cheddar a handful at a time, waiting until each addition is fully melted before adding more. Stir in the heavy cream.
- Adjust seasoning to taste. Ladle into bowls, garnish with chopped scallions, and serve warm.
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