Potato and Beer Soup

Potato and Beer Soup

Course: SoupsCuisine: Germany – Lower RhineDifficulty: Easy

Though this recipe comes from the Lower Rhine, potato soup and beer can be found anywhere in Germany, so it’s more of a modern take on a classic potato soup recipe.


  • 2 Large Onions

  • 2 Carrots

  • 30g Butter

  • 400g Potatoes of the soft variety suitable for mash or soup

  • 1L Vegetable Broth

  • 1 Large Leek

  • 1-2 Tsp Salt depending on the broth

  • 1 Tsp Nutmeg

  • 1 Cup (250ml) of Beer

  • 1/2 Cup of Heavy Cream

  • Pepper to taste

  • A Bundle of Fresh Parsley


  • Dice the onions into small cubes, and cut the remaining vegetables into chunks.
  • Fry the onion in the butter over medium heat until the moisture has evaporated.
  • Add the carrots and fry for a minute, then add the potatoes and the broth.
  • Boil for 10 minutes, then add the leek and boil for another 10 minutes or until the potato is soft.
  • Combine and blend with an immersion blender.
  • Add the cream and the beer and remove from the heat. Continuing to heat the soup through will make the beer turn bitter.
  • Add the chopped parsley to the soup as a garnish and serve.

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