Potato & Guinness Soup

potato guinness soup

Day 3 of our celebration to St. Patrick’s week.  So far we’ve made Shepherd’s Pie (which is one of the higher rating recipes on this site) and a traditional Irish Coffee to enjoy after stuffing yourself full of Shepherd’s Pie.

Please be sure to check those recipes out, you won’t be disappointed.

Next up is a delicious, rich and robust Potato & Cheddar Cheese Soup, made with Guinness.  I just want to say … I am not a Guinness drinker myself.  As a matter of fact, when we traveled to Ireland we were given a free full size sample at the Guinness factory, which I politely turned down.  It didn’t matter that it was free, I wasn’t drinking something that resembled oil, am I right?

BUT, I will tell you cooking with Guinness is another story entirely.  It adds a very rich, deep, robust flavor to your dishes you just cannot get from anything other than Guinness.

My point?  Even if you don’t like the taste of Guinness as a drink, I think you’ll be pleasantly surprised by the soup.  If you are still nervous you can always decrease the amount if you’d like.


  • I originally made this recipe using a hand immersion blender so I didn’t have to mess with the big blender.  Even though I blended for what seemed forever, there were still a few chunks left in the soup.  I think the traditional blender is the way to go here.  Just be sure to do it in very small batches, as the heat from the soup will expand while being blended and you could end up with it all over you and your kitchen.
  • When reheating the soup, add a little more stock to it as it tends to thicken up when cold.
  • I originally used an Extra Sharp Cheddar cheese, but I think next time I will use regular Cheddar.
  • I think I will experiment with leeks next time too.

potato & guinness soup

Potato & Guinness Soup

Potato & Guinness Soup


1 Tablespoon extra virgin olive oil
2 Tablespoons unsalted butter
1 - 1 1/2 cups onion, chopped
1 celery stalk, chopped
4 large Russet potatoes, peeled and chopped into similar sizes
3 cups chicken stock
6 ounces Cheddar cheese (or 3/4 of the block)
1 cup Guinness Stout Beer
1/4 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon Paprika


  1. In a large stock pot, add the oil and let it get hot, add the butter next
  2. Saute the onions over very low heat for approximately 10 minutes or until they are soft. Season with salt and pepper
  3. Add the celery and continue cooking over low heat another 5 minutes
  4. Add the chicken stock, Guinness, thyme and a little salt and pepper
  5. Turn the heat up high and add the potatoes, cooking until tender (approx. 15 minutes)
  6. Let the soup cool for a little bit and then working in batches add a little to a blender and blend. You can place the blended soup in another pot on the stove or a temporary container
  7. Continue until all the soup is blended and back on the stove
  8. Stir in the Worcestershire & paprika. Again, taste for seasoning and add salt and pepper if necessary

Recipe SourceSimply Recipes
I used all organic ingredients, and hope you do as well !  🙂

Are you following me on Facebook or Pinterest yet?


Print Friendly


  1. Anonymous says:

    This looks delish! Can’t wait to try it. Thanks for the recipe Debi!!
    Mary S

Speak Your Mind