Irish Ale Potato Cheddar Soup with Beer Battered Leeks.
Can I convince you to chat over a soothing bowl of soup?
Moments before writing this post, I was having a full scale meltdown about all the things I need to do. Things I want to do, have to do, need to do out of necessity and need to do because I create them for myself, and felt so overwhelmed that I almost retreated to my car to eat a peanut butter stuffed chocolate egg in peace while throwing my own personal pan pity party and take seven deep breaths.
But then. I started peeking at these soup pics and I was like THERE. Right there. I instantly (and oddly) felt at ease, like I was virtually eating my emotions and it was fantastic.
Potato soup was one of those little luxuries when I was growing up, passed on to me by my mom. There were a few other gems that we’d indulge in, like gravy smothered French fries, scrambled eggs and fried ham on a sandwich, mashed potato pancakes fried in bacon grease and hot bacon dressing on spinach salad. All of these delicious dishes – she’d talk about like they were gold (they sort of were…) and we’d MAYBE get them once a year.
This is like that! Except it’s better, because cheese.
Potato soup might have been on the menu more than once, but I’m talking about one of those loaded baked potato soups: tons of bacon, tons of sour cream.
I guess this is, in a way, my semi-trashed up Irish version of that. Surprise!
Here’s the thing. We always joke about how ridiculously Irish Max is. Eddie has lots of Irish roots and so do I, but neither of our families cooked any traditional Irish foods or held tons of Irish traditions. Unless you count a large amount of Irish whiskey and frequent appearances at the Saint Patrick’s Day parade?
But yep, that’s it.
I want to change this and am actually dyyying to go to Ireland (I wrote about this in my Tuesday Things last year, so I really think we should plan a trip NOW!)… so I just need to bite the bullet.
The soup though. The soup!
I covered it in beer battered leeks. They kind of look like calamari, no? Don’t let ’em freak you out. They are so lightly battered in beer and fried until crunchy that they nearly melt in your mouth. Like fried shallots, but leeks. In adorable little rings. Piled on top of soup.
Can you say a texture lover’s dream?
And I definitely don’t discriminate against soup. I’ll eat it pretty much any time of year, but I think it’s safe to say that what’s regularly viewed as “soup season” is coming to an end. Especially a rich, comforting potato soup.
Hence me sneaking in one more itty bitty recipe here, made with two favorites: beer and cheddar.
Guys. I think we need to take stock in Kerrygold. Eddie is a butter snob and basically refuses to use any butter other than their grass fed unsalted. Whenever I can find the reserve cheddar, I end up with an embarrassing amount in my grocery cart. And this is no exaggeration, but it’s also not a shock that I’m frequently self-conscious about the amount of cheese in my cart.
Seriously.
Sometimes I have, like, six blocks of cheese? Thank god for self-checkout. Keeping me from being an adult and having confidence in my decisions since 2005.
The beer and the cheese? It’s not a secret that I’m no beer connoisseur. I just cook with what I like to drink. Occasionally I like a dark stout, but usually for drinking ONE frosty glass or making a rich glaze with beef or salmon. And always when the words “double chocolate” are included in the title, even if it doesn’t really taste like the big, fat chocolate bar I’m expecting.
Often, I take the words “double chocolate” quite literally. Hello world, I’d like my actual beer to taste like a cold glass of hot chocolate please.
See also: I’m the worst.
But that’s why there is no chocolate here, just lots of potatoes and cheese. Swirled together with the lighter ale, topped with the crunchy leeks, a drop of cream, some heat and herbs. I’ll be eating it up until the 17th, thankyouverymuch.
Irish Ale Potato Cheddar Soup with Beer Battered Leeks
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 pounds yukon gold potatoes, peeled and chopped
- 6 cups low-sodium chicken stock
- 12 ounces irish ale or your favorite beer
- 8 ounces irish sharp cheddar cheese, freshly grated, plus more for topping
- 3 to 4 tablespoons cream, for drizzling
- fresh herbs for garnish, like oregano or basil
- red pepper flakes for garnish
beer battered leeks
- 1 cup sliced leeks
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 12 ounces irish ale or your favorite beer
- vegetable or canola oil for frying
Instructions
- Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, garlic, salt and pepper. Cook, stirring often, until the onions are soft and even begin to caramelize slightly, about 10 to 15 minutes. Add in the potatoes, stock and ale. Bring the mixture to a boil, then reduce it to medium-low and let it simmer until the potatoes are fork tender, about 20 minutes. Turn off the heat.
- Carefully pour the contents in a high-powered blender (if needed, you can do it in two batches). Blend until smooth. Pour the soup back into the pot and heat it over low heat, stirring well. Stir in the grated cheese, one handful at a time, until it completely melts. Make sure you add the cheese SLOWLY over low heat, so it melts right into the soup. Taste and season additionally if desired – you may want a little more salt and pepper depending on the saltiness of your cheese!
- To serve the soup, drizzle 1 tablespoon of cream over top. Top with a handful of the beer battered leeks, a pinch of crushed red pepper flakes, some fresh herbs and pepper. Serve immediately.
beer battered leeks
- Cover a large plate with a paper towel or two.
- Heat about 2 to 3 inches of oil over medium heat in a heavy bottomed saucepan. You want the oil to be about 350 degrees F. In this instance, I don’t always use a candy thermometer – I test it with one of the leeks! Just don’t let the oil burn.
- Whisk together 1 cup of flour, salt, pepper, garlic powder and paprika. Whisk in the beer until the batter is smooth. Place the other cup of flour in a plate. Add the leeks to the beer batter in batches, covering them. Remove them from the bowl and place them in the flour on the plate, tossing to coat. Add to the oil and fry until the batter is golden brown and flakey. Remove the leeks with a slotted spoon and place them on a paper towel to drain and excess grease.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Now bring on the Baileys.
72 Comments on “Irish Ale Potato Cheddar Soup with Beer Battered Leeks.”
Beer battered leeks? Put me in coach, I’m ready to play. Haven’t thought of that one before. But won, this recipe sounds like a win to me.
— part time and full time free online jobs ,my neighbor’s sister makes $45 /hr on the computer . She has been out of work for 5 months but last month her pay check was $14523 just working on the computer for a few hours. original site……
http://www.workprospects.com
Uhhh YES to beer battered leeks! One of our favorite ingredients, but fried??? Yes please. Also beer in everything.
Next time you’re in Michigan I recommend looking for Saugatuck Brewing Company’s Neopolitian Milk Stout – bonus if it’s on nitro. I’m not much of a dark beer drinker, but this one is amazing. Not too heavy, and you definitely pick up on the chocolate and strawberry flavors. So good.
oh my gosh becca. this sounds DIVINE.
you can get Kerrygold at Costo. It’s the only way we afford our butter snobbery. i think they have some of the cheeses too.
i need to get a costco membership!
I love potato soup, and WOW does this ever look phenomenal! The beer battered leeks are a stroke of genius!
Oh, Jessica! Beer battered leeks sound phenomenal! But I don’t fry. Can’t. Just Scared. (plus I have nowhere to store a large pot ‘o oil; seriously, where do people with small kitchens store that oil??). But if you make, market and sell them, it is likely I will pay a ridiculous purchase price to have them!!
you can totally try them in just a little oil in a skillet! you don’t need to deep fry. :)
I had one of those meltdowns last week and Connor had basically be my therapist for the following two hours. You should absolutely go to Ireland, especially when Max is still small!!!!! I have never been, but have been dying to go for a long time.
This is just lovely! I am so glad you are still sneaking some soup recipes in. There is just a little time left before it is too warm and I am enjoying all that I can get.
Oh man, this soup looks amazing. I’ve always been a fan of potato soup, but beer battered leeks?! Omg, next level indulgence.
This sounds HEAVENLY!!! I’ll definitely be making this on St. Patrick’s Day!
My Dad lived in Ireland – we have a home there and it’s a very special place.
It’s been left a little, though – you have some strapping gents in your family – send them on a work party and visit when it’s beautiful! It would be fun to host Irish howsweets…
And take it from me – toddler’s dream round the farmyards :)
sounds like a dream!
You NEED to go to Ireland. It is absolutely amazing! My husband and I got engaged at the Cliffs of Moher (I know, #besthusbandevaaaaa) and we were joking/kind of being serious about moving there depending on who the next president is…
But seriously, beer battered leeks?! I cannot even handle how good this is.
wow – that sounds incredible and stunning and holy memorable. i might be asking you about trip details!!
Such a cool flavour for soup!! I love it!
This looks so delicious, I wish I read this before I had made
my Seriously Sharp cheddar, spinach and onion bacon jam grilled cheese. Awwww!
Well, there’s always tomorrow…………..
oh wow – that sounds incredible!
This looks so delicious!!! I just want to dive in with a spoon!
Kari
http://www.sweetteasweetie.com
I love potato soup and this looks amazing! Fried leeks are totally going on my list of things to try!
you must try! dreamy.
We’re trying terribly not to become butter snobs, but are starting to succumb too! We pay more for grass-fed beef, so why not butter? ;) That’s what I’ve been trying to justify anyway. And I nearly always leave the grocery store with 5+ types of cheese – YOLO?! Great decisions for a happy (if not necessarily healthy) life!
yes! that’s what i say too!! if eddie wants grass fed beef, i’m getting grass fed butter!
6 blocks of cheese! Haha that totally sounds like our cart (huge family)! So hilarious. This soup sounds delicious and wonderfully Irish!
it totally IS normal. right? RIGHT??!?!!?
The soup looks amazing but…I ended up making the Irish cream!
YES EVEN BETTER!
Jessica you’s an ugly ass white girl. I put you near the top of ugliest hoes on the planet! stupid ass martha stewart worshipin slut!
Love that yalonda took the time to leave a comment. Happy Monday ;P
Everyone is entitled to their own opinions, but just fyi yours is wrong.
HAHAHA!! Jessica I hope you aren’t offended by this comment, because it’s hilariously ridiculous
It’s a joke. It must be a joke. Right?!
#HappyInternationalWomens Day
LOL. thanks guys. find it pretty hysterical.
This Fantastic recipe is really mouth-watering… & I love the way you have presented it so wonderfully… Thanks for sharing & your kind attention to detail!!!
The recipe sounds great, can’t wait to give it a try.
One question, have you tried using stout? It is of course what the Irish are famous for, but thought perhaps that the flavour might be a bit too strong for this soup. Any thoughts?
Best regards,
i think it’s a bit too strong for soup, at least this soup! just my opinion though – i like stout in something a little richer, like beef stew!
Yeah….. might thoughts too. I see you get plenty of comments, so thanks for getting back to me!
— part time and full time free online jobs ,my neighbor’s sister makes $45 /hr on the computer . She has been out of work for 5 months but last month her pay check was $14523 just working on the computer for a few hours. original site……
http://www.workprospects.com
hey girl this looks oh so good!
OMG I soooo feel the same way about Kerrygold! THE best. Did you know they sell it in three packs at Costco? Yes, I just about died and went to heaven when I saw that. In other news, this soup looks bomb.
GAH. i wonder if they sell it at sam’s too? costco is a little too far for me to justify a membership!
They might sell it at Sam’s! We don’t have one near us here in Cali so I’m not sure but it’s worth a shot! I’m thinking I should just buy stock in them I use it so much ?
SWOON! This soup seriously looks like a dream! Making this ASAP :)
http://www.honeycrispca.com
Can I just say how much I love how easy it is to print recipes from your blog?! So many food bloggers make it so complicated and it prints with like 10 pictures and unnecessary text! Yours is a breeeeze-thanks!
thanks tara!
Pingback: Fun Five Friday - Britt's Blurbs
Pingback: Highlights: St. Patrick’s Recipes for 2016 | Relishments
Pingback: It’s Monday and I’m looking forward to a new week! | Olduvai Reads
Made this yesterday. Really easy in the end, doesn’t take a lot of kit or space. And the fried leeks are just ridiculously good on top. Made way too much so enough for a starter tonight!
I never comment on anything online but this was genuinely amazing.
Oh my gosh YES to the beer battered leeks! They look ridiculously good, as does the soup! I’m totally with you on the cheese, I’m often slightly embarrassed by the amount I buy!
Pingback: Loving Lately ? | Sadie's Nest
I am the same with Kerrygold, I can’t go back to any other kind of butter. I occasionally see coupons for it in the Just For You of my Vons app so I stock up and freeze what I won’t use right away. Also, I am throwing in a few cups of spinach to this soup to make it green to be even more of a cliche. I have a feeling that I am going to be out of control with all holiday themed things when I have kids….
Sounds heavenly , a must try for me <3
Pingback: What's in Season: January | Bourbon and Honey
We are anticipating 8+ inches of snow this weekend. And in North Carolina, that’s sure to shut down the roads/everything for days. So I’m stocking up on delicious cold weather recipes. One question – the pitcher of my blender cracked and I have let to replace it. Would a food processor achieve the same result? So long as I do small batches and it doesn’t go flying everywhere?
Pingback: Easy Feasts: A St Patrick's Day Dinner Party - Pretty Mayhem
Pingback: Baileys Cocktail - Frozen Bailey's Irish Cream Cappuccino
Pingback: Frozen Irish Cream Cappuccinos. - Proper Health Today
Pingback: Frozen Irish Cream Cappuccinos. – Fruitide
Made it! Delicious! Can I freeze it? It makes a lot!
Pingback: Irish Ale Potato Cheddar Soup with Beer Battered Leeks | Lea & Jay
I’m a relatively new subscriber to your blog, so your post last week with the collection of St. Patrick’s Day recipes was the first time I saw this one. I made it for my father on Sunday, and he loved it! Thank you!
Pingback: Tasty St. Patrick’s day treats – DIY Lifestyle
Pingback: 16 Recipes to Make for Saint Patrick’s Day! – cookise.info
Pingback: Traditional Irish Recipes for Celebrating St. Patrick’s Day
Pingback: 14 Delicious Beer Can Recipes You Can Make
Pingback: 14 Delicious Things You Can Make With a Can of Beer