Cheddar Cheese Potato Soup


  • ½ medium yellow onion
  • 4 yellow Yukon gold potatoes, peeled and chopped
  • 12oz stout beer
  • 1 cup vegetable stock
  • 1 Tbsp. butter
  • 2 oz. heavy cream
  • 8 oz. cheddar cheese
  • Fresh parsley chopped
  • Creme fraiche or sour cream


Heat a pot to medium hight heat. Add two tbsp. butter. Add onion and  potatoes.Heat through until onions are softened. Add beer and vegetable stock and heat to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.

Once potatoes are softened, transfer mixture to a blender and blend until smooth. Add heavy cream and season with salt and pepper. Continue to blend. Place soup in a bowl and top with with cheddar cheese, fresh herbs, and creme friache. Serve and enjoy.


A delightful cheddar cheese and potato soup from chef David Baruthio. 

cheddar cheese soup

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