I’m always amazed by the variety of potatoes at the farmers market in the fall, and I wanted to create a soup that showcases their diversity. I translated a tip I learned when making apple pie—using different apple varieties—to add texture and flavor to this soup. Combining different types of potatoes provides a satisfying contrast; some become soft and velvety, while others remain firm, adding depth to the finished dish. Including roasted potatoes on top deepens the flavor, making every spoonful a delight.
For this recipe, I managed to find 14 different potato varieties at the market, and I used them all, but it’s not necessary to use this many. Blue, purple, and red-fleshed potatoes, while striking, can change the color of the soup, so I suggest using those only for the roasted potato topping.
Beer adds another layer of richness and depth to this soup. I recommend using Susitna Brewing Co. Alcan Amber or Forty-Ninth State Alaska 8 Star Lager for their balance of malty sweetness, which enhances the natural flavors of the potatoes without overwhelming them. Avoid any bitter beers. The beer helps deglaze the pan and lends a subtle, earthy note that brings the whole dish together.
This soup is incredibly hearty and perfect for a winter afternoon spent outdoors. If possible, make it a day ahead—the flavors deepen overnight, and the soup thickens to the point that it becomes a satisfying vehicle for toppings like Cheddar cheese, bacon, and/or green onions. It’s essentially a loaded baked potato in a bowl, made even better with the addition of local Alaska beer.
Originally published in Edible Alaska issue no. 34, Winter 2024
Ingredients
- 10 cups potatoes, as many different varieties as possible, peel on, chopped into rough ½-inch cubes
- ¼ cup plus 2 tablespoons neutral oil, divided
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon tarragon
- 2 bay leaves
- 1 12-ounce or larger can amber ale (I recommend Forty-Ninth State Alaska 8 Star Lager or Susitna Brewing Co. Alcan Amber)
- 6 cups vegetable broth
- Roasted potatoes (instructions follow)
- Cheddar cheese, shredded
- Green onions, chopped
- Bacon, cooked and crumbled
Preparation
Preheat your oven to 375° F.
In a large mixing bowl, combine 3 cups of the chopped potatoes (if you have red, purple, or blue-fleshed potatoes, use those here) with 2 tablespoons of oil. Season with a generous pinch each of salt and pepper. Spread the potatoes in a single layer on a sheet pan. Bake for 35 minutes, or longer if you prefer a crispier texture. Cool, and set aside to top the soup later.
In a large, 5-quart Dutch oven, heat the remaining ¼ cup of oil over medium-low heat. Add the flour and stir constantly until the mixture becomes a light brown caramel color.
Add the diced onion and stir for 5−7 minutes until it becomes translucent. Stir in the minced garlic and cook for 1 minute.
Add the smoked paprika, thyme, sage, rosemary, tarragon, and bay leaves. Stir to combine.
Add the remaining chopped potatoes, and stir to coat them with the flour mixture.
Slowly pour in the beer, stirring constantly until the flour is fully absorbed. Add the vegetable broth, stirring, to combine all ingredients.
Let the soup simmer on low for about 40 minutes, stirring occasionally, or until potatoes can be pierced easily with a fork.
Ladle the soup into bowls. Top with the reserved roasted potatoes and your choice of toppings.
