Potato soup rocks. Potato cheese soup rocks even harder. Potato cheese and beer soup…well, if you think about that combo too long, it might literally make you question why God invented any other foods. This is one of the easiest soups to make, and chances are you already have everything you need in your pantry. We, naturally, use our own Beekman 1802 Blaak cheese when it’s in season, but you can use any sharp cheddar. It pairs nicely with…what else?…more beer.

In large heavy soup pot, cook bacon pieces over medium high heat until very crisp, stirring often. (Approx 5-7 minutes.) Transfer bacon with slotted spoon to paper towel lined plate.

Drain off bacon fat, leaving 3 Tablespoons in pot. (For vegetarian version, just start with 3 Tablespoons butter melted in pot.)Add celery, carrot and onion to pot, cook in oil until very soft, stirring often. (Approx 5-7 minutes.) Add chicken broth, beer, vinegar, pepper and potatoes to pot. Bring contents to a boil, then reduce to simmer. Cook approx 20 minutes, or until potatoes are soft.

Turn off heat. Add milk. Using an immersion blender, puree contents in pot. (Or puree in food processor and return to pot.) Add cheese, and stir by hand until cheese has melted into soup. If soup is too thick, add more milk or broth until at desired consistency. Add salt and pepper to taste.

Serve topped with crumbled bacon pieces and chopped parsley.

Serves 4-6

Prep + Cooking time = 1 hour.

 

Beekman 1802 Potato, Beer & Blaak Cheese Soup

  • 6 slices of bacon, chopped into 1 inch pieces. (For vegetarian version, substitute 3 Tablespoons butter.)
  • 2 celery stalks finely sliced
  • 1 large carrot finely sliced
  • 1 large onion chopped
  • 2 cups chicken broth (For vegetarian version, substitute vegetable broth.)
  • 2 teaspoons white vinegar
  • 1 bottle amber or dark beer (12-16 oz)
  • 1 teaspoon black pepper
  • 4 large baking potatoes (like russet), cut into one inch cubes. leave unpeeled.
  • 2 cups milk
  • salt to taste
  • 2.5 Cups shredded Blaak Cheese (or sharp cheddar)
  • 1/4 Cup fresh chopped flat parsley

Additional Information

Beekman 1802 Blaak is a seasonal cheese and is available in limited quantities from July-January. Blaak is an Italian-style semi-hard cheese made from a 60:40 mix of goat and cow milk giving the cheese a mild but distinctive flavor. In keeping with traditional cheesemaking practices, this rare cheese is aged for 3 months in our caves and is coated with ash at each turning to promote the ripening of the wheel. The resulting edible black rind gives the cheese its name and makes it a true conversation piece on your table.
Cultivate a Better Life
by Josh and Brent

Reader Comments

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Lynda

Chilly weather this week. Made the recipe for my family and it was very delicious. Thanks, neighbor for such a tasty recipe.
For added protein, I cooked three organic chicken breast in the reserved bacon fat seasoned with herbs, diced and placed in the bottom of the bowls, before laddling the soup.

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Jane

My husband and I stopped by your shop, love it. We left some photos of your farm, we had taken years ago when we were looking at farms to buy. We left them at the shop and hope you got them. We both admire what you have done with the farm and I was glad to see you win the amazing race so you could both be able to live there and enjoy all you have done with your home. I look forward to taking the tour this spring. I just made your lemon pudding cake from your recipe book and loved it. I am looking forward to trying many more recipes.

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Jeff McGlinchy

I made this soup last evening and it was a big hit. Thanks Josh and Brent for another great recipe!

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Margaret Carrico

The soup looks delish and will be made tomorrow. I wanted to tell you how happy I am that you won the Amazing Race. I never watched it and tried to get some of the shows on Hulu or CBS.com but couldn’t get it. I love your show and watched when it first came on. You guys make me happy just watching you all and your goats. Of course Polkaspot. Again I am so thrilled that Josh can finally stay homr.

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joyce tarter

I read this recipe yesterday morning and decided it was to be dinner. I added a leek along with the onion because I rarely get to use them and it was delicious picked up some crusty bread from Central Market and had a wonderful Tuesday night dinner. Also made the scrambled egg Sunday morning thanks for being a little lazy Josh – they were so good. I also ordered the Heirloom Cookbook this week so will be trying new recipes soon.

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marlys

Just finished reading Bucolic Plague, which read more like a novel than a true story, was so well written that I couldn’t put it down. I laughed and cried with you. Congratulations on your Beekman1802 and all that you have accomplished together. Having just recently retired, maybe a trip to see Sharon Springs might be in the offering. The best of luck to you, and i cannot wait to try a few of your recipes’. And I order the soap how?

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Dr. Brent

Hi, Marlys

Welcome to the farm! Happy Retirement! We look forward to seeing you in Sharon Springs.

You can order from the Mercantile buy clicking on the “shop” tab at the top of the screen

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Heather

I always want to make the vegetarian version… it is more inclusive. I would suggest vegetable broth (as recommended) and also a few drops of liquid smoke (my guests swear they can’t tell the absence of bacon) … and extra virgin olive oil makes a fine replacement (or, I would argue, a great improvement) on the butter option.

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Jane Buys

This soup looks delicious and am going to make it tomorrow. Does it freeze well? Thank you for sharing your recipes. I love watching you on the Food channel and hope there will be new episodes in the future. Take care!

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Pat

I love soups and this sounds so good. I made a tomato soup but did add cream it was so nice with lots of black pepper. I am not a good cook but this soup looks really easy . Thank you

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Vickie

I made the soup tonight for dinner, and oh my it was fabulous just like y’all. I even made the European Hot Chocolate, would be great on ice cream with the Cajeta.

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Carol

I also wanted to suggest heirloom looking Christmas ornaments like the mansion or the mercantile or the bathouse in Sharon Springs. It would be a nice memento of a visit there and a family keepsake.

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Carol

I made the pork loin with leftover fruitcake cookies yesterday and it was delicious. Josh had suggested the fruitcake substitution when we met you two at the harvest festival. I make the fruitcake cookies every Christmas so I was hoping to have some left. Next time I will go for the gingerbread. I just ordered the Mubock so the soup will be on the menu soon. Hope to see you soon.

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Lynn Boesen-Burnside

Made this for dinner & even my 4yr old loved it! Will become a staple of our winter dining

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RobertStockham (@RobertStockham)

Speaking of love… is there someone in Sharon Springs who marries people? We will be celebrating our 21st anniversary this year, and I am thinking it is a good time to get married. Would love to come and see your little bit of heaven this spring.

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Judy Giordano

My favorite soup and the one my loves is chicken noodle soup. Sounds boring but they love it. Also lentil soup another favorite. Happy New Year to both of you.

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Michele Mack

Will be making this tonight, will try and put chocolate in it, I’ll cook my bacon it the oven with a little shaved dark chocolate on the bacon.:) HAPPY NEW YEAR!!!!!!!!!!!!!!

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Suzanne Koba

This sounds and looks absolutely divine. One question, can you substitute something else for the beer? Stay warm and Happy New Year my friends.

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Robin

This looks like heaven in a bowl. You just can’t crowd any more goodness in than you already have. I’ll be making it this evening! By the way, Josh – one of the lovely benefits of your living at the farm full-time is that we hear more from you!

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Guy Vigliano / Stephen Caraker

It sounds simply devine to me, I must try it very soon. I love your news letter so much. We plan on coming up in the summer late or early fall to visit you both.

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