Cheesy Beer Potato Soup
Prep and cooking time – about 60 minutes (includes peeling and cubing the potatoes)
NOTE: I cooked this in my Dutch Oven on top of the stove.
4 large potatoes (cubed)
3 cups water (just enough to cover the potatoes to cook)
salt to taste
Minced onion (I used the dry ones)
1 can of beer
2 cups of heavy whipping cream
2-3 cups of Medium Cheddar – shredded
Cover the potatoes with water and bring to a boil. Then turn the heat down to med-high and cook for 20-30 minutes. Check to see when they’re soft enough to mash.
Mash potatoes – it will soak up most of the remaining water. Now add the beer and minced onion and let it start to simmer. Then add the cream. Do not boil – just warm up the cream. Once the cream is warm, add the cheese and stir in so that it will melt. I let it simmer for about another 10 minutes (long enough to cook crescent rolls) and then serve.
Top with more shredded cheese, and chopped up bacon. (Note: You can use chicken stock instead of beer if you don’t like beer.)