Potato Soup with Cheese and Irish Ale is just the thing to help you cozy up at home and celebrate St. Patrick’s Day, all while feeling you are at the neighborhood pub!
This is part of our St. Patrick’s Day series of recipes. See them all here!
- 6 tablespoons butter, divided
- 3-4 leeks, cleaned and sliced
- 4 stalks celery, sliced
- 5 pounds Yukon Gold potatoes, coarsely chopped
- 1 - 16 ounce bottle Irish Ale
- 5 cups chicken or vegetable stock
- 1 tablespoon salt, kosher
- Fresh ground pepper, to taste
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 4 ounces Gruyere cheese, shredded
- 4 ounces white cheddar cheese, shredded
- Parsley, chopped, optional for garnish
- Bacon, crisp cooked, crumbled, optional for garnish
- Croutons, optional for garnish
- 1 Melt 3 tablespoons butter in a large stock pot.
- 2 Add leeks and celery and sauté over medium heat until soft, about 10 minutes.
- 3 Add in potatoes, ale, stock, salt and pepper, and bring to a boil.
- 4 Lower heat and cover and continue to simmer until potatoes are tender.
- 5 Melt remaining butter in a small saucepan, gradually add flour and whisk until smooth.
- 6 Cook about 3 minutes over med/low heat while stirring constantly, slowly pour in the milk, and whisk until it begins to thicken.
- 7 Add cheese and stir until melted.
- 8 Pour cheese mixture in to potato mixture and cook another 10 minutes over very low heat.
- 9 Ladle into soup bowls and garnish with fresh chopped parsley, bacon crumbles and croutons if desired.