Beer soup is pretty much as old as the hills. In fact, in medieval Europe, they even used to eat it for breakfast. We don’t know if we’d suggest going quite that far, but we do love our version for lunch or dinner or even just a satisfying snack. Our soup is more of a thick and hearty potato soup, flavored with beer and cheese. What could be better than that? It’s guaranteed to make your stomach happy.
This is a situation where you want to use a nice dark and hoppy beer. If you use a light beer it will disappear behind all that cheese and you’ll miss out on the flavor combo that makes this soup so special. You wouldn’t want that to happen.
The amount of stock you need to use depends. Start with just enough to cover the veggies (remember you’re adding more liquid at the end with the half-and-half) and you can always thin it out a bit later with more stock if you’d like. We, however, like this soup nice and thick. We think it’s great when it’s silky and smooth, but if you like a little more bite to your soup you can always opt to only puree half of it. Then you have some toothsome veggie chunks going on too.
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