Creamy irresistible Irish Beer Cheese Soup, perfect to serve on Saint Patrick’s Day with a tall frothy pint!
Were there ever two words more perfect for each other?
The only thing I can think of to improve upon such a alluring combo would be beer.
Beer. Cheese. Soup.
Now that is a winning love-fest of flavors.
And if the cheese is Irish, and the beer is from Ireland (or some place close to Ireland), well now, that would be a Saint Paddy’s Day dish I wouldn’t be able to resist.
This rich and creamy Irish Beer Cheese Soup recipe is a favorite in both my family and my neighborhood.
I recently served it to several friends on one of our recent snow days and they immediately felt as captivated by the Irish beer-cheese duo as I do.
The key to making a killer Irish Beer Cheese Soup is to use a light crisp Irish-style beer like Harp. The beer gives the soup a slight twang without over powering it.
Then whisk in shredded Irish cheese and cream cheese.
Most Irish cheeses have a very distinct nutty essence. The Irish cheese gives the soup intense cheesy flavor, while the cream cheese makes the soup extra silky smooth.
I like to use low fat cream cheese to take the fat and calories down a notch, but go full-fat if you want to!
Once the Irish Beer Cheese Soup simmers and thickens, ladle it into bowls and garnish with bacon and chive.
Or if you’ve been gawking at the bread bowls in this post, bake your own. They are really easy to make!
Irish Beer Cheese Soup is a new Saint Patrick’s Day tradition in our house. In just 20 minutes, you too will fall in love with this creamy dreamy wonder.
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Irish Beer Cheese Soup
- 1 large onion, peeled and chopped
- 2 garlic cloves, minced
- 1 tablespoon butter, or bacon grease
- 2 – 12 ounce bottles Harp Irish Style Lager
- 32 ounce chicken broth
- 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)
- 14 ounces low fat cream cheese, cut into cubes
- 2 tablespoons cornstarch, or arrow root powder
- 1 1/2 tablespoons Dijon mustard
- Garnishes: crumbled bacon and chive
- Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.
- Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil.
- Toss the shredded Irish cheese with corn starch. Add the shredded cheese, cream cheese, and dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chive if desired.
The beer broth will foam up quite a bit when boiling. Make sure to use a large pot, so it doesn't boil over.
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