Beer and Cheese Soup


Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.

Beer and Cheese Soup
Photo: Andy Lyons
Total Time:
25 mins


  • 1 bunch green onions

  • 3 tablespoon olive oil

  • ¾ cup bottled roasted red sweet peppers, drained

  • ¾ cup pale lager or nonalcoholic beer

  • 2 cup refrigerated shredded hash brown potatoes

  • 2 cup milk

  • 8 ounce American cheese, shredded (2 cups)

  • ¼ teaspoon paprika

  • Paprika


  1. Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

  2. In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

  3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).

  4. In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.

  5. Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.

Nutrition Facts (per serving)

467 Calories
30g Fat
28g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 467
% Daily Value *
Total Fat 30g 38%
Saturated Fat 14g 70%
Cholesterol 63mg 21%
Sodium 1096mg 48%
Total Carbohydrate 28g 10%
Total Sugars 7g
Protein 19g
Vitamin C 0.8mg 4%
Calcium 474.5mg 37%
Iron 0.9mg 5%
Potassium 416mg 9%
Folate, total 28.2mcg
Vitamin B-12 1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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