Oktoberfest-Inspired Creamy Potato & Beer Soup

Food & Glam Blog is committed to responsible drinking. The alcoholic beverages mentioned in this recipe are not required to make a delicious potato soup. We are not promoting the beer companies mentioned in the article. If you are over 21 and partake in purchasing and/or consuming alcohol, please drink responsibly.

Prost! This dish was inspired by the world-famous German celebration of Oktoberfest, and classic potato soup from the mountainous regions in Europe, including Austria. One of my favorite bloggers, Mark Wiens, went to Salzburg, Austria and ordered frothed beer soup served in a stein (beer mug). When I saw Mark indulge in this comforting, creamy soup while I recalled brief memories of spending my childhood in Bavaria, Germany, I had to create my own recipe. 

This dish is comforting and soothing, perfect for cooler climates. It’s both made with beer and pairs well with German lagers. I chose Sierra Nevada’s Oktoberfest Festbier, but feel free to choose a comparable beer of your liking. If you can, I encourage readers to support small breweries close to you. One of my favorite craft breweries in Charlottesville, Virginia is Starr Hill. I’ve had great memories as a college student drinking their Oktoberfest brew called Festie (responsibly of course), as well as touring their facility and learning about the beer-making process for our senior project at James Madison University.

Oktoberfest beer are German lagers brewed specifically for the celebration and have these flavor elements:

• Rich, malty flavor
• Balanced
• Clean and crisp
• Moderate ABV 
• Subtle fruitiness
• Toasted bread and nutty notes

Now back to the dish. Frothed beer soup is traditionally made with fennel, a green leafy plant that brings a mind licorice flavor to a dish. For this recipe, I left out the fennel for scallions and rye croutons, both adding crunchy textural elements to the soup.

Kitchen Tools

• Large pan
• Non-stick baking pan
• Sharp knife (be careful)
• Blender 
• Large Stein/beer mug (optional and worth it)

Ingredients

• 1/2 Cup chicken broth
• 1 Bag of mini white or red potatoes
• White onions
• Scallions
• 2 Tbsp butter or avocado oil spray
• 1 Bottle of beer (Oktoberfest varietal recommended)
• Rye bread (best if not super fresh)
• Fresh or dried rosemary
• 2-3 Bay leaves
• Paprika

Instructions

Over medium-high heat, add butter or avocado oil, potatoes and vegetables to a large pan. Cook for about 5 minutes then add chicken broth. Bring to a boil, then reduce head to medium temperature, then add beer, herbs, paprika and salt and pepper to taste. Simmer for an hour or until the bitter taste of the beer disappears, tasting occasionally. The soup should become frothy and savory with no bitterness.

While the soup is simmering, preheat the oven to 375 degrees and cut the rye bread into crouton-sized cubes. On a non-stick baking pan, placed rye cubes onto pan, spacing them apart from each other, then spread butter on cubes or spray avocado oil. Bake for about 10 minutes or until crispy.

After an hour or until the soup no longer has its bitterness, remove from heat, cool for 1-2 minutes then add soup to a blender. Blend until the soup becomes a smooth purée. Pour soup carefully into a stein then top with rye croutons, chopped scallions, and freshly ground black pepper and flaky salt (optional). The croutons will absorb the soup and soften.

I hope this recipe helps you to envision the comfort of snowy mountains and eating creamy soup by the fireplace. This dish is a nice conversation starter for family and friends and vehicle to create new memories, whether it’s during Oktoberfest or any time of the year. Guten Appetit!

Photo Credits:

All recipe photos taken by Jan Crystal.

Beer photo provided by WordPress.