Get ready to savor the ultimate comfort food with a twist – a Healthy Irish Ale Potato Cheddar Soup. This hearty soup is loaded with rich and savory flavors, including the smokiness of turkey bacon, the tanginess of Irish ale, and the creaminess of cheddar cheese. Perfect for cozy nights in or impressing your foodie friends, this soup is sure to be a crowd-pleaser that will have everyone asking for the recipe.
How To Make The Perfect Irish Ale Potato Cheddar Soup
Hey there, fellow soup lovers! Are you ready for a recipe that's not only tasty, but also weight watcher friendly? Look no further than this Irish ale potato cheddar turkey bacon soup. This recipe packs a punch of flavor with the rich taste of Irish ale, the savory goodness of turkey bacon, and the creamy comfort of cheddar cheese. And don't worry, we've got your back with a grocery list, frequently asked questions, and some uncommon tips and tricks to make this soup even more amazing. So let's get cooking!
Gather Your Ingredients
Turkey Bacon, Onion
Small Yukon Gold Potatoes, Unsalted Light Butter, All-Purpose Flour
Skim Milk, Sea salt, Black Pepper, Garlic Granules, Dijon mustard, Worcestershire Sauce, Chicken Broth, Guinness Beer
Can I Substitute Any Of The Ingredients?
Sure, here are some ingredient substitutions you can make to lower the fat, calories, or carbs in this Irish ale potato cheddar turkey bacon soup recipe:
- Turkey Bacon: If you're looking to reduce the fat content of this soup, you can substitute turkey bacon with veggie bacon or leave it out altogether.
- Dairy Free: You can use a non-dairy cheese and a high-protein plant based milk as an alternative to make the soup dairy free.
- Potatoes: While potatoes are a key ingredient in this soup, they are also a source of carbs. You can reduce the carb content of the soup by substituting some or all of the potatoes with cauliflower florets or turnips.
- Milk: You can reduce the calories and fat in this soup by using a high-protein plant based milk instead.
- Beer: If you're looking to reduce the alcohol content of the soup, you can substitute the Irish ale with chicken or vegetable broth.
What Can I Serve With This?
This would be a great soup to serve alongside a robust salad or a plate of roasted vegetables. The potatoes, turkey bacon, milk and cheese in this recipe make this a bit higher in points (still low enough to be great for a meal) but you want to choose mainly zero point foods to accompany it. If you're looking for a crunch factor, Kale Chips or Jalapeno Cheddar Crisps are a wonderful option.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! You can make the soup ahead of time and reheat it on the stove or in the microwave when you're ready to eat. Just be sure to store it in an airtight container in the fridge.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. Just be sure to let it cool completely before transferring it to an airtight container or freezer bag. To reheat, let it thaw in the fridge overnight, then heat it on the stove or in the microwave.
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!
How Many Points Are In This Recipe?
With the new Plan, points can vary for diabetics. Points can also vary with different brands. Please use your recipe maker to determine your exact points.
Are You on WW Connect?
Find me on WW Connect @Sassycooking_Alyssa to see my full recipe list!
Save This Recipe! Irish Ale Potato Cheddar Soup
Irish Ale Potato Cheddar Soup
Indulge in the comforting flavors of our Irish ale potato cheddar turkey bacon soup, a hearty and satisfying dish that's perfect for any occasion. Made with wholesome ingredients like potatoes, lean turkey bacon, and sharp cheddar cheese, this soup is a crowd-pleaser that will leave you feeling warm and satisfied.
Ingredients
- ½ lb turkey bacon, cooked and chopped
- ½ onion, large, diced
- 1 lbs small Yukon gold potatoes, peeled or not, diced
- 4 teaspoons unsalted light butter
- 1/3 cup all-purpose flour, sifted and leveled with a knife
- 2 cups skim milk
- ½ teaspoon sea salt, can omit if using salted butter
- ½ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 ¾ cup chicken broth
- ½ bottle Guinness
- 2 cup fat free sharp cheddar cheese, shredded
Instructions
- Prepare the bacon, drain, and reserve the bacon grease. Once the bacon is cooked, chop it into bite-sized pieces and set aside.
- While the bacon is cooking, wash and dice the onion, and potatoes. Set the potatoes aside.
- Use the leftover bacon grease to sate the onions until they are fork-tender. This step will really enhance the flavor of the vegetables.
- Next, prepare the roux. In a Dutch oven, melt the butter, then add in the flour. Cook the butter and flour together for 1 minute. Then add the milk slowly. Make sure you are whisking the milk in as you add it. Continue cooking on medium heat for 5 minutes.
- Add in the salt, pepper, garlic granules, Dijon mustard, Worcestershire sauce, chicken broth, onions, and beer. Stir together and let simmer for a few minutes so the suds from the beer can fade.
- Next, add in the potatoes. Cook the potatoes until they are fork-tender.
- Stir occasionally so that the ingredients don’t stock to the bottom of the Dutch oven.
- Once the potatoes are cooked, add in the cheese and simmer until the cheese is melted and blended together.
- Ladle up the soup into a bowl and Enjoy!
Notes
Top with a little more shredded cheese, green onions and croutons, if desired.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 458Total Fat 26gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 11gCholesterol 107mgSodium 1559mgCarbohydrates 30gFiber 2gSugar 8gProtein 26g
*This is an automatic calculation by a third party app*
