This Grand Adventure: Chelsa-Bea: Mashed Potato Beer Cheese Soup

November 25, 2013

Mashed Potato Beer Cheese Soup

Thanksgiving Leftovers | Vegetarian Mashed Potato Beer Cheese Soup Recipe

Since we celebrated Thanksgiving so early this year, we had loads of leftovers that we were lucky to enjoy throughout November. While I tried not to make too much food for our Thanksgiving feast, I might have been a bit aggressive in my meal planning. Even though we all had first and second helpings, plus sent everyone home with Tupperware full of dinner, we ended up having a fridge full of Thanksgiving leftovers.

In the days following our feast we made good use of our leftovers with numerous paninis, turkey curry salad, turkey and stuffing hand pies (or what I like to call Thanksgiving hot pockets) and this year, I decided to experiment and came up with this Thanksgiving leftover mashed potato beer cheese soup.

Easy Leftover Thanksgiving Mashed Potato Beer Cheese Soup Recipe

When we came to visit in April and were looking for apartments we stopped through Madison for lunch on our way back to Des Moines. We happened upon a restaurant called The Old Fashioned, where I had the most incredible cup of beer cheese soup. Ever since, I’ve been obsessed with the idea of making beer cheese soup. I’ve been scouting recipes online for months looking for just the right one. So, when I found myself with a crazy amount of leftover mashed potatoes, and a serious craving for something comforting, I couldn’t think of anything better to make than beer cheese soup.

This would be the perfect soup to make the weekend after Thanksgiving for a fun Saturday filled with football and friends. It’s easy to make and tremendously delicious. This soup is a milk-based soup that doesn’t weigh you down. It has a good finish on the palate leaving you wanting for more. My husband had 3 bowls. He never has 3 bowls of any soups. Don’t use a cheap beer. Use something with depth and character because you’ll get a wonderful hoppy bitterness from the beer. If you use a good amber beer, a combination of sharp cheeses and a bit of sriracha for kick the soup comes tasting just like any good soup from Wisconsin should, comforting and full of cheese and beer flavor.

So, when you’re tired of eating stuffing and turkey, and still have a fridge full of leftover mashed potatoes and a fridge full of beer, grab one and whip up a batch of this easy and scrumptious mashed potato beer cheese soup. I promise it won’t disappoint.

Thanksgiving Leftovers Ideas | Wisconsin Beer Cheese Soup Recipe

Mashed Potato Beer Cheese Soup

Adapted from recipes from Cooking at the Improv and Tasty Kitchen.

4 tbsp. butter
1 large yellow onion, chopped
3 celery stalks, chopped
3-4 carrots, peeled and chopped
1/3 cup flour
12 oz. of beer, amber colored (I used Anderson Valley Boont Amber Ale but would also recommend Lake Front Brewery Fixed Gear)
4 cups of chicken broth
2 cups milk
4 cups of leftover mashed potatoes
4 cups shredded cheese (I used a combination of 2 cups Swiss and 2 cups sharp cheddar)
1 ½ tbsp. Dijon mustard
1 ½ tbsp. sriracha
1 ½ tsp. Worcestershire sauce
¼ tsp. pepper
Salt to taste
Dash of cayenne pepper

Heat the butter in large soup pot. Then, add onion celery and carrots and sauté over medium heat until soft, about 8 minutes.

Next, add the flour and stir to create roux, about 1-2 minutes until it starts to brown slightly.

Pour in the beer and allow it to cook for 1-2 minutes to release some of the carbonation and alcohol.

Stir in the chicken broth, milk and potatoes. If desired, add a dash of cayenne pepper.

Bring the broth to a mild boil. Then turn down the heat to low and add the cheese. Allow the cheese to melt completely, whisking slowly while it does.

Next, add in the mustard, Worcestershire, pepper, sriracha and salt to taste. You will want to taste the soup while you’re adding these ingredients, making sure that you like the spiciness and flavor. I ended up adding a lot of salt to mine because it was a bit flat before.

Cover the soup and allow the soup to simmer for about 20 minutes, stirring occasionally. Again, taste the soup throughout this time to make sure you like the flavor and add more salt, mustard, Worcestershire or sriracha, if desired.

Next, using your immersion blender, smooth out the soup. Don’t worry if it’s not perfect, ours wasn’t but you want a nice and creamy consistency. Keep in mind, it is a thick soup, so you can add a bit more milk to thin it out, if desired.

Serve with a garnish of crispy croutons or popcorn, an extra squirt of sriracha for kick and glass of your favorite holiday beer.