Source: Joe George

Prep time: 40 minutes

Number of servings: 6 cups


  • 3 tablespoons unsalted butter
  • 1 small onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 12 ounces Belgian wheat beer
  • 2-3 cups chicken broth
  • 3 medium potatoes, peeled and diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup (about 5 ounces) shredded Gruyere cheese
  • 1/2 cup cream (optional)


Heat the butter in a small soup pot over medium high heat. Add the onion and carrot and saute for 5 minutes. Add the beer, 2 cups of the chicken broth, the diced potatoes, salt and pepper. Bring the soup to a boil, then lower it to a simmer; skim any scum that may rise to the surface of the soup. Simmer the soup for approximately 30 minutes, or until the potatoes are very soft. In batches, puree the soup in a food processor or blender. If the soup is too thick add the remaining stock to thin it. Transfer the soup back to the soup pot over moderate heat. Stir in the cheese and, if desired, stir in the cream also. Check for seasoning. Serve hot or cold.

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