Creamy Guinness Potato Cheddar Soup with Turkey Bacon

There are potato soups that are mild, creamy and comforting… and then there is this one. This Guinness Potato Cheddar Soup starts with smoky turkey bacon and tender Yukon Gold potatoes, then takes everything you love about classic potato soup and gives it a deeper, richer flavor with Guinness stout, sharp cheddar, Dijon mustard and Worcestershire sauce.

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The Guinness doesn't leave you with a bowl of soup that tastes overwhelmingly like beer. Instead, those roasted malt flavors settle into the background, balancing the richness of the cheese while giving the broth that cozy, pub-inspired flavor that makes you keep going back for another spoonful. Add buttery potatoes, melted cheddar and bits of smoky bacon, and you've got a soup that feels wonderfully indulgent without needing a pot full of heavy cream.

It's thick, cheesy, smoky and satisfying… exactly the kind of dinner that calls for a big bowl, a comfortable blanket and something warm and crusty for dipping.

Why You'll Love This Guinness Potato Soup

What makes this soup special is the balance. Potato and cheddar can become incredibly rich when they're paired together, but Guinness, Dijon and Worcestershire keep the flavor from falling flat. There's a little bitterness from the stout, some tang from the mustard, salty sharpness from the cheddar and smokiness from the turkey bacon.

It's also a lighter take on the traditional beer cheese or loaded potato soup. Skim milk, turkey bacon, light butter and lighter cheese options help create that creamy comfort-food experience without relying on heavy cream and piles of full-fat bacon.

And while this soup practically begs to be served around St. Patrick's Day, there's absolutely no reason to wait until March. This is cold-weather comfort food through and through.

What Does Guinness Add to Potato Soup?

Adding beer to soup might sound unusual if you've never tried it, but Guinness works beautifully with potatoes and cheddar. The stout has roasted, malty flavors with a subtle bitterness that cuts through the richness of the cheese.

As the soup cooks, those flavors become part of the broth rather than sitting on top of it. You don't get a mouthful that simply tastes like beer. Instead, the soup develops a deeper savory flavor that is hard to achieve with milk and broth alone.

Guinness also pairs naturally with sharp cheddar. It's the same reason beer cheese works so well as a dip… those bold flavors play off each other instead of competing.

Gather Your Ingredients

You don't need anything particularly complicated to make this Guinness potato cheddar soup, but a few ingredients do most of the heavy lifting.

Yukon Gold potatoes are ideal because they have a naturally buttery flavor and creamy texture while still holding their shape well in soup. You could use another potato if that's what you have, but Yukon Golds give this recipe an especially rich texture.

Guinness stout adds those roasted malt notes and gives the broth its signature depth. If you're shopping specifically for this recipe, classic Guinness Draught works well.

Sharp cheddar cheese gives you a stronger cheese flavor without needing an enormous amount of cheese. The sharper the cheddar, the more noticeable that flavor will be against the potatoes and Guinness.

Turkey bacon adds smokiness while keeping the soup lighter than a traditional version made with regular bacon.

Dijon mustard and Worcestershire sauce might seem like background ingredients, but don't skip them. They're part of what keeps the soup from tasting like nothing more than potatoes covered in cheese sauce.

Can I Substitute Any Of The Ingredients?

One of the nice things about potato soup is how easily it can be adjusted based on what you already have in the kitchen. Regular bacon can replace turkey bacon if you aren't trying to lighten the recipe. You could also leave the bacon out entirely and increase the seasoning slightly for a vegetarian-style version, provided you also use a vegetarian Worcestershire sauce and vegetable broth.

Different cheddars will change the personality of the soup too. Extra-sharp cheddar gives you a stronger cheese flavor, while mild cheddar makes the soup softer and more traditional.

If you'd rather not cook with Guinness, you can replace it with additional broth. You'll lose some of the roasted flavor that makes this recipe unique, but you'll still end up with a comforting potato cheddar soup.

What to Serve With Guinness Potato Cheddar Soup

This is a filling soup, so it doesn't need much beside it. A slice of crusty bread is probably my favorite choice because you can drag it through the creamy broth and pick up every last bit of cheddar and potato at the bottom of the bowl.

For something lighter, serve it with a crisp green salad or roasted vegetables. The freshness helps balance the richness of the soup.

You could also turn smaller portions into a starter for a St. Patrick's Day dinner. Serve it before corned beef, roasted meat or another hearty main dish and garnish each bowl with a little cheddar, bacon or sliced green onion.

And if you're looking for something crunchy alongside it, these Kale Chips or Jalapeño Cheddar Crisps can add a completely different texture to the meal.

Frequently Asked Questions

Q: Can I make this soup ahead of time?

A: Store leftover Guinness potato soup in an airtight container in the refrigerator once it has cooled. When you're ready to reheat it, warm it slowly on the stovetop over low to medium-low heat. The soup will usually thicken as it sits in the refrigerator, so don't be surprised if it looks much thicker the next day. Stir in a splash of milk or broth while reheating until it reaches the consistency you like. Avoid bringing it to a hard boil during reheating. Gentle heat helps keep the cheese sauce smooth.

Q: Can I freeze this soup?

A: You technically can freeze potato cheese soup, but this is one of those recipes that's usually better fresh or refrigerated. Dairy-based soups can separate after freezing and thawing, and potatoes sometimes develop a grainy or slightly mealy texture.

If you do decide to freeze it, let the soup cool completely first and store it in a freezer-safe container. Thaw it in the refrigerator and reheat it slowly, stirring frequently. A splash of milk or broth can help bring the creamy consistency back together.

Q: Can This Be Made In The Instant Pot?

A: If you want to save a lot of cooking time, the instant pot is a great option for this soup. Start with using the Instant Pot on sauté mode, cooking your bacon, and follow the steps until it's time to let it sit and cook. At that point, add the lid and set the manual pressure for 10 minutes. Allow the instant pot to naturally release for 10 minutes before using the quick release. Then proceed to serving.

Q: Can This Be Made In A Slow Cooker or Crockpot?

A: If you're short on time, you can use a slow cooker to make this soup. Just add all the ingredients (except for the milk and cheese) to the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours. Then, blend the soup, add the milk and cheese, and let it cook for another 30 minutes or so until everything is heated through.

Tips and Tricks

• For a twist on the recipe, try using a blend of fat free cheeses instead of just cheddar.
• For an extra kick of flavor, add a dash of hot sauce or red pepper flakes to the soup.

So there you have it, folks! A delicious and weight watcher friendly soup recipe that's perfect for any day of the week. Give it a try and let us know what you think in the comments below. Happy cooking!

Soup Recipes You Have To Try

• Carrot Ginger Soup
• Citrus Carrot Soup
• Instant Pot Chamoy Chicken Chili
• Instant Pot Garden Vegetable Soup
• Irish Ale Potato Cheddar Soup
• Minestrone Soup
• Turkey Marsala Soup
• Sicilian Halibut Fish Stew
• Rainbow Turkey Chili
• Roasted Heirloom Tomato Soup
• Vichyssoise Soup

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