Finally, the last but certainly not the least of the St. Patrick’s Day 2020 recipes, Irish cheese beer soup!
It only takes 30 minutes to make in ONE pot (using an immersion blender)! Serve with a slice of Irish soda bread and you’re favorite Emerald Isle brewskie for a complete St. Patrick’s Day dinner.
A couple hints on how to make the best tasting, most authentic Irish cheese beer soup.
Firstly, use actual Irish white cheddar cheese. It has a slightly nutty flavor, adding a whole new level of yum to this dish. However, if you can’t find it not to worry! A sharp white cheddar cheese will do just fine as a substitute.
Secondly, use an Irish pale lager beer, like Harp Lager. Light and crisp with just a touch of bitter! It accentuates the nutty flavor of the cheese and adds a delicious depth to the soup.
Check out the Irish cheese beer soup recipe below!Print
A rich creamy traditional Irish white cheddar and pale lager soup. Perfect for celebrating St. Patrick’s Day!
- 24 ounces ounce Irish pale lager (I used two 12 ounce Harp Lager bottles)
- 4 cups chicken broth
- 16 ounces cream cheese
- 14 ounces Irish white cheddar cheese, shredded + extra for garnish
- 1 tablespoon unsalted butter
- 2 celery ribs, halved and thinly sliced
- 2 carrots, peeled, quartered and thinly sliced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons mustard powder
- 1 tablespoon unbleached, all purpose flour
- 4 fresh thyme sprigs
- 2 bay leaves
- Coarse salt, fresh ground black pepper to taste
- Crumbled cooked bacon, sliced chives, and freshly chopped parsley for garnish
- In a large pot, heat the butter over medium high heat. Add the onion, celery and carrots. Cook until somewhat softened and onion is starting to become translucent, about 5 minutes, stirring frequently.
- Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
- Sprinkle flour and mustard powder into the pot. Stir to combine and cook 1 minute.
- Pour half of the pale lager into the pot and scrape up any browned bits on the bottom. Pour in the chicken broth and remaining pale lager.
- Add thyme sprigs and bay leaves. Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes.
- Maintaining low heat, remove cover and whisk in cream cheese.
- Remove from heat. Discard thyme sprigs and bay leaves. Use an immersion blender or transfer to a stand blender and blend until completely smooth.
- Stir in Irish white cheddar cheese. Add salt and pepper to taste. Serve immediately garnished with crumbled bacon, chives, and parsley and a slice of Irish soda bread!