Prepare the Potatoes

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté the Aromatics

Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.

Cook the Potatoes

Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches to puree.

Blend the Soup

Stir in the heavy cream, shredded Irish cheddar cheese, and Irish stout beer. Season with salt and black pepper. Heat gently until the cheese melts.

Add Cream and Cheese

Ladle the soup into bowls and top with crumbled bacon and chopped scallions.

Serve

hardy irish ale & cheddar potato soup

Recipe information

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