Extra Virgin Olive Oil

Ever wonder what would happen if you combined a bowl of beer cheese soup with your favorite au gratin potatoes recipe? This Sliced Yukon Gold Potato Beer Cheese Soup, made with freshly grated Gouda and Cheddar, is the answer. It’s a one-pot wonder that is gloriously cheesy, rich, and flavorful, as well as being a soul-warming soup that comes together in a flash. Whole yellow mustard seeds bring a little pop and crunch, while a generous sprinkle of mustard powder really amps up the flavor. And let’s not forget the bottle of lager, which adds just the right touch of malty sweetness. As for those Yukon Gold Potatoes, once they’re tender, they practically melt into the soup, giving you a dreamy, soft, pillowy, luxurious texture that’ll have you swooning at first bite.

When it comes to the holidays, and I do mean every single one of them, from Easter to Thanksgiving to Christmas and even New Year’s Day, you can bet your bottom dollar that “Squidgy Potatoes” are going to make an appearance on our table, nine times out of ten. And yes, I am well aware that most folks tend to call them plain ol’ au gratin potatoes, but around here, that’s just never gonna happen. They’re “Squidgy Potatoes,” plain and simple, and that’s pretty much the way it’s always going to be. At least, as far as I’m concerned.

P.S. I’ll go ahead and apologize right now if you happen to click on the “Squidgy Potatoes” recipe link. I know, and am freaking well aware, that I really do need to update not only the recipe but also the pictures attached. They’re absolutely horrid. But here’s the thing, y’all, those potatoes are just so stinkin’ easy to make, and I whip them up so dang often, but every single time, I’m in such a holiday rush to get them on the table that I never seem to manage to snap a photo before the casserole dish is practically licked clean. But thankfully, with this sliced potato soup, I took a few minutes to snap a few glamour shots before diving in.

Y’all, this recipe is what happens when a big ol’ pot of Beer Cheese Soup and a bubbling casserole dish of “Squidgy Potatoes” get a bit liquored up, have a little too much bow chicka wow wow fun, and nine months later, out pops the most glorious soup baby ever imagined. And, y’all, this Sliced Yukon Gold Potato Beer Cheese Soup is that adorable wee soup baby. Thick, rich, cheesy, creamy, tangy, peppery, with sliced potatoes that practically melt right into the soup as they get all tender and start to fall apart. And the best part? You don’t even need a holiday as an excuse to make it.

Ingredients:

2 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Yellow Onion, Peeled & Finely Diced
1 Teaspoon Finely Ground Sea Salt
1 (12-oz.) Bottle Lager
1 (32-oz) Carton Low-Sodium Chicken Broth
2 Teaspoons Whole Yellow Mustard Seeds
2 Teaspoons Herbes de Provence
1 Teaspoon Finely Ground Black Pepper
1 Teaspoon Mustard Powder
1/2 Teaspoon Crushed Red Pepper Flakes
2 Pounds Small to Medium Yukon Gold Potatoes, Peeled & Sliced
2 Carrots, Peeled & Grated
3/4 Cup Half-and-Half
4-oz. Freshly Grated Double Cream Gouda
4-oz. Freshly Grated Mild Cheddar

Directions:

Place the olive oil in a large Dutch oven or stock pot over medium heat.
When the oil is hot, add the diced onion and the salt. Sauté for 5 to 8 minutes, stirring often, until the onion is translucent.
Add the lager and cook for 3 minutes, stirring often.
Add all of the remaining ingredients, except for the half-and-half, gouda, and cheddar. Stir to combine. Increase the temperature to medium-high and bring to a boil. When the soup comes to a boil, cover and cook for 15 minutes, or until the potatoes are tender.
Decrease the heat to low and add the half-and-half. Gently stir to combine. Allow to simmer for 5 minutes, stirring occasionally.
Gently stir in the grated cheese a little at a time until it melts into the soup.
If needed, add salt and pepper to taste.

Suggestions:

I used Samuel Adams Winter Lager for this recipe. I suggest using a lager, marzen, or boch; a beer that is not too strong, yet still has lots of flavor.
Use small to medium-sized potatoes so that the slices aren’t too large.
Slice the potatoes with a mandoline to get even slices. You don’t want the potatoes to be too thin or too thick, and you want them as uniform as possible so they cook at the same rate.
Gently stir the soup once the potatoes are cooked through to prevent them from breaking up completely.
Lowering the heat before adding the half-and-half will help prevent curdling.
I used Double Cream Gouda and Mild Cheddar for this recipe. You can swap in any Gouda or Cheddar for this recipe; however, I do suggest using a fifty-fifty mixture. The creaminess of the Gouda helps to balance out the graininess of the Cheddar. Lidl has a very affordable Double Cream Gouda available, which, in my opinion, is absolutely heavenly.
Add the grated cheeses a little at a time, allowing each bit to melt into the soup before adding more. If you add them all at once, the soup may curdle.
This recipe will make 4 to 6 bowls of soup. This is a very rich and flavorful soup, so serving smaller bowls alongside a simple sandwich or a large piece of crusty bread is recommended.

Improvements:

Replace the crushed red pepper flakes with a tablespoon of hot sauce.
If you like this soup recipe, consider trying this Spicy Potato & Kale Beer Cheese Soup.
Replace the chicken broth with vegetable broth for a Meatless Monday version of this soup.
Add a cup of finely chopped fresh broccoli or cauliflower to the soup.
CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Potato Soup Recipes.

Yum

Sliced Yukon Gold Potato Beer Cheese Soup

Ingredients:

2 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Yellow Onion, Peeled & Finely Diced
1 Teaspoon Finely Ground Sea Salt
1 (12-oz.) Bottle Lager
1 (32-oz) Carton Low-Sodium Chicken Broth
2 Teaspoons Whole Yellow Mustard Seeds
2 Teaspoons Herbes de Provence
1 Teaspoon Finely Ground Black Pepper
1 Teaspoon Mustard Powder
1/2 Teaspoon Crushed Red Pepper Flakes
2 Pounds Small to Medium Yukon Gold Potatoes, Peeled & Sliced
2 Carrots, Peeled & Grated
3/4 Cup Half-and-Half
4-oz. Freshly Grated Double Cream Gouda
4-oz. Freshly Grated Mild Cheddar

Directions:

Place the olive oil in a large Dutch oven or stock pot over medium heat.
When the oil is hot, add the diced onion and the salt. Sauté for 5 to 8 minutes, stirring often, until the onion is translucent.
Add the lager and cook for 3 minutes, stirring often.
Add all of the remaining ingredients, except for the half-and-half, gouda, and cheddar. Stir to combine. Increase the temperature to medium-high and bring to a boil. When the soup comes to a boil, cover and cook for 15 minutes, or until the potatoes are tender.
Decrease the heat to low and add the half-and-half. Gently stir to combine. Allow to simmer for 5 minutes, stirring occasionally.
Gently stir in the grated cheese a little at a time until it melts into the soup.
If needed, add salt and pepper to taste.

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