Cheddar Beer Potato Soup : CSA Tuesday

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Brrrr it’s getting chilly outside!   I was hoping it would stay warm through October but that doesn’t seem to be happening.  When I arrived home from work on Friday I had soup on the brain.  I didn’t know what I was going to make but when I walked into the kitchen I saw this weeks CSA.  We had a container of potatoes, a container of broccoli, a few heads of lettuce, swiss chard, 2 large tomatoes, a bunch of scallions, and tri-colored carrots.

Cheddar Beer Potato Soup is hearty enough to make it an entree.

I was so excited to see those potatoes because I immediately wanted potato soup.   I’ve made many potato soups over the years so I wanted something a little different.   This Cheddar Beer Potato soup was perfect for the cool fall weather.  I was also able to use many of the vegetables I had in the refrigerator in this soup so it was a total winner.

CSA Tuesday:   Cheddar Beer Potato Soup

I included the carrots and potatoes from this weeks CSA, and celery, onions, and a squash from last weeks CSA.  Then I added in some chicken broth, milk, and beer.   It also has some crispy bacon in it and cheddar cheese.   The resulting soup is so flavorful and delicious.   It’s hearty enough to be a meal on it’s own and I simply served it with some fresh rolls.

There are tons of vegetables in this Cheddar Beer Potato Soup

Cheddar Beer Potato Soup is hearty enough to make it an entree.

Cheddar Beer Potato Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • 4 slices bacon, cut into 1 inch pieces
  • 1 onion, minced
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 squash, seeded and chopped
  • 1 poblano pepper, minced
  • 4 garlic cloves, minced
  • 1/4 c. flour
  • 2 c. chicken broth
  • 2 c. low fat milk
  • 8 oz. beer
  • 2 lb. potatoes, chopped
  • 1 c. shredded cheddar cheese
  • 1 Tablespoon hot sauce
  • 1 Tablespoon Worcestershire sauce


  1. In a large stockpot over medium heat, add the chopped bacon. Cook for 5-7 minutes or until browned.
  2. Add the onion, carrots, celery, squash, pepper, and garlic to the pot. Saute in the bacon grease for 5 minutes.
  3. Add the flour to the pan and cook for 2 minutes. Sprinkle with salt and pepper.
  4. Pour in the chicken broth, milk, and beer and mix well. Add in the potatoes and bring to a boil.
  5. Reduce heat and simmer for 45 minutes.
  6. Add in the cheddar cheese a little at a time, stirring after each addition until the cheese is melted.
  7. Stir in the hot sauce and Worcestershire sauce. Taste the soup and add salt and pepper if needed.


Adapted from Doughmesstic

Cheddar Beer Potato Soup is the perfect winter soup.

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