Irish Red Ale, Cheddar and Potato Soup Irish Red Ale, Cheddar and Potato Soup

Irish Red Ale, Cheddar and Potato Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, garlic and thyme, stirring occasionally, until softened, 4 to 6 minutes. Stir in potatoes, broth and ale; bring to boil over medium-high heat.

Reduce heat, partially cover and simmer until potatoes are fork-tender, 15 to 18 minutes. Remove from heat; discard thyme. Working in batches, purée soup in blender until smooth. Return soup to pan over low heat. Gradually stir in Cheddar, a handful at a time, until melted. Divide among serving bowls; sprinkle with pepitas and hot pepper flakes, if using.


Nutritional facts Per serving: abouy

  • Fibre 3 g
  • Sodium 653 mg
  • Sugars 4 g
  • Protein 11 g
  • Calories 249
  • Total fat 15 g
  • Potassium 303 mg
  • Cholesterol 37 mg
  • Saturated fat 8 g
  • Total carbohydrate 19 g


  • Iron 17
  • Folate 22
  • Calcium 24
  • Vitamin A 21
  • Vitamin C 17
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Irish Red Ale, Cheddar and Potato Soup