Vegan Beer Cheese Potato Soup

Traditional beer cheese soups are normally creamy, but I like some bite in my soup. So for this recipe we decided to add potatoes. They makes the soup a little more hearty and add a nice texture. If you still prefer your beer cheese soup creamy, then you can blend the soup after it has finished cooking! Easy Peasy! Now everyone is happy:) This recipe calls for 2 cups of our  beer cheese sauce . I never have trouble finding ways to use up our beer cheese! We also baked up some of our  Soft Challah Pretzels  to dip in the soup, but made them into cute little bites instead of giant pretzels. And just think, you can dip the leftover pretzels into the leftover beer cheese. EEEKKK!! The recipe that just keeps giving! Beer, cheese, potatoes, soft pretzels….all I can say to that is CHEERS!

Traditional beer cheese soups are normally creamy, but I like some bite in my soup. So for this recipe we decided to add potatoes. They makes the soup a little more hearty and add a nice texture. If you still prefer your beer cheese soup creamy, then you can blend the soup after it has finished cooking! Easy Peasy! Now everyone is happy:) This recipe calls for 2 cups of our beer cheese sauce. I never have trouble finding ways to use up our beer cheese! We also baked up some of our Soft Challah Pretzels to dip in the soup, but made them into cute little bites instead of giant pretzels. And just think, you can dip the leftover pretzels into the leftover beer cheese. EEEKKK!! The recipe that just keeps giving! Beer, cheese, potatoes, soft pretzels….all I can say to that is CHEERS!

INGREDIENTS:

  • 2 cups Vegan Beer Cheese Sauce

  • 3 cups dairy free milk

  • 2 tablespoons vegan butter

  • 4 cups vegetable broth

  • 2 russet poatoes, peeled and diced

  • 1 yellow onion, diced

  • 3 stalks celery, diced

  • 2 teaspoons dried parsley, plus more for garnish

  • 1/2 cup all purpose flour

  • salt and pepper to taste

  • 2 teaspoons minced garlic

  • 1 can/ bottle of beer, I used a lager

  • 2 tablespoons dijon mustard

  • 1/4 cup vegan cream cheese

  • optional: 1/2-1 cup vegan cheddar shreds

INSTRUCTIONS:

  1. Heat butter in a large pot, or dutch oven over medium /high heat. Once the butter has melted, add the onions, garlic, and celery and cook until the onions become translucent. Sprinkle the flour over the onion and celery, and allow it to cook for several minutes.

  2. Pour in the milk, broth, and beer cheese sauce. Add the potatoes, mustard, salt and pepper.

  3. Add in the cream cheese, using a whisk to make sure it breaks up and mixes into the soup. Finally add the beer.

  4. Let the soup simmer for about half an hour to 45 minutes over low heat so it can thicken. Be sure to stir a few times to make sure nothing is sticking to the bottom. If you taste the soup and feel like you want more cheese, you can add in the vegan cheddar shreds. I personally like it without the added cheese, but some prefer it extra cheesy. You can also just add sherds to the bowls when serving!

You can serve the soup with Soft vegan challah pretzels. We took our Soft challah pretzel dough and formed little pretzel bites to go with this soup! But you could also make soft pretzel sticks or a traditional pretzel shape. To make the bites, follow the instructions for the regular pretzel recipe, but instead of forming them into a pretzel shape, pinch off golf ball sizes of dough and roll them into balls. Continue with the recipe process. Your bake time on the bites will be shorter, so just keep an eye on them and remove them from the oven once they are nice and golden brown.

If you liked this recipe, try these:

Loaded Vegan Baked Potato Soup

Savory Maple Pumpkin Soup with Tofu Scallops

Smokey Vegan Tomato Bisque