Stir Up A Lucky Pot Of Potato Cheddar Guinness Soup For St. Paddy’s Day

potato cheddar Guinness soup

Nothing beats a steamy bowl of Irish potato cheddar Guinness soup on St. Paddy’s Day. Surprisingly, this recipe is very easy to follow. I LOVE the flavor that the beer gives the soup. Don’t worry, your kids can eat this soup just fine as the alcohol burns away during the cooking phase. You won’t have drunk little lads and lasses running around your house after dinner haha! I am making this soup for our St. Patrick’s Day party.

Serve potato cheddar Guinness soup with bacon bits, chives, green onion, croutons, sour cream, etc.



2 Tbsp butter
1 medium onion, chopped (about 1 1/2 cups)
1 celery rib, chopped or sliced (about 1/2 cup)
1 1/2 pounds (680 g) russet potatoes, peeled and thinly sliced
3 cups (750 ml) College Inn chicken stock (add 1 1/2 teaspoons of salt if using unsalted stock)
1 cup (250 ml) Guinness extra stout (do not use draught)
1/2 teaspoon fresh or 1/4 teaspoon of McCormick dried thyme
6 ounces (170 g) grated Kraft extra sharp cheddar cheese
1 teaspoon Heinz Worcestershire sauce
1/8 teaspoon paprika
Chopped chives for garnish


1 Sauté onions and celery: Melt butter on medium heat in a large, thick-bottomed pot. Add the onions and cook until golden, about 10 minutes. Add the celery and cook 5 minutes more.

2 Add the sliced potatoes to the pot. Add the chicken stock, Guinness extra stout, and thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes.

3 Purée the soup, adding grated cheddar: When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes.

Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time.

Add a portion of the grated cheddar to the blender bowl as well. (If it takes 3 batches to purée the soup, divide the cheese into 3 portions.)

Holding the lid of the blender down (to keep the hot liquid from erupting out of the blender), pulse until smooth. Return the smooth purée to the soup pot.

4 Stir in the Worcestershire sauce and paprika. Taste for salt and add more if necessary. If the soup is too sour or bitter to your taste, add 1/2 teaspoon of sugar to the soup.

Garnish with chopped chives or any other toppings that you prefer.





Quick Tip: Serve potato cheddar Guinness soup during your St. Paddy’s Day celebration.


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