You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 4 tablespoons butter, divided
  • 2 cups chopped yellow onion
  • 3 medium leeks, white and light green part only, sliced
  • 3/4 cup sliced celery
  • 8 medium Yukon Gold potatoes, coarsely chopped
  • 1 can (12-ounce) Irish red ale
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 4 cups whole or 2% low-fat milk
  • 7 ounces grated Kerrygold Dubliner’s cheese
  • 3/4 cup finely minced parsley (optional)
  • 4 ounces crumbled blue cheese, preferably Cashel (optional)
  • Crisp cooked bacon crumbled (optional)


  1. Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion, leek and celery; cook over medium heat  about 10 minutes.
  2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 45 minutes.
  3. Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese; stir until melted.
  4. Stir cheese mixture into potato mixture until combined. Cook over very low heat  10 minutes.
  5. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon, if desired.
Recipe by Crescent Dragonwagon

Videos You Might Also Like

The recipe was originally published as Irish Potato Soup with Cheese and Red Ale on

Didn't find what you were looking for? Try another search: