What's This?
Serving size 6
Total Time


1 Tbsp canola oil1 large onion, chopped12 oz bottle beer, preferably ale36 oz precooked diced peeled potato (see Ingredient Note)14 oz vegetable broth, or reduced-sodium chicken broth1 cup water2 ½ cup nonfat or low-fat milk¼ cup all-purpose flour1 ½ cup shredded sharp cheddar cheese, divided1 small red bell pepper, thinly sliced or finely chopped


  1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
  2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Ingredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments, near other fresh, prepared vegetables.

Substitution Tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 389
  • Total Fat 5gm
  • Saturated Fat 2gm
  • Monounsaturated Fat 32mg
  • Sodium 50gm
  • Total Carbohydrates 5gm
  • Fiber 16gm
  • Protein
  • Cholesterol 408mg
  • Vitamin C 12gm 32%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Cheese, American, Easy, Entertaining

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