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Creamy Autumn Beer Soup w/ Black Lentils + Chives | Well and Full | #recipe

Creamy Autumn Beer Soup w/ Black Lentils + Chives

This creamy autumn beer soup is perfect for a crisp fall day, enjoyed with an IPA while watching a Sunday football game.
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 Bowls


The Vegetables

  • 4 yellow potatoes peeled
  • The white part from Two Leeks
  • 1 Fennel Bulb about 1/2 cup, chopped
  • 1 Vidalia Onion chopped
  • 8-9 cloves garlic halved
  • 4-5 Tbs Extra Virgin Olive Oil for Sauté

The Rest Of The Soup

  • 2 Cups Vegetable Stock
  • 1 Bottle of your favorite IPA
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Smoked Paprika
  • Pinch of Cayenne
  • Chives for Topping


  • 1 Cup Black Lentils
  • Water for Cooking



  • Cook 1 cup black lentils according to manufacturer's instructions. When finished, rinse and set aside.

The Vegetables

  • Bring a large pot of water to boil. Peel the potatoes and cut in half, then add to the boiling water. Boil for about 15-20 minutes, or until you can stick a knife through the potatoes easily. Drain and set aside.
  • Bring a sauté pan to medium heat. Add leeks, fennel, onion, and garlic, with olive oil, and sauté until vegetables are lightly browned.

Making the Soup

  • In a large blender, combine potatoes, sautéed vegetables, vegetable stock, IPA, smoked paprika, and salt + pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
  • If desired, reheat soup in the large pot until ready to serve.

Putting It All Together

  • When ready to eat, serve soup with a drizzle of olive oil, a generous heaping of lentils, and chives. Best enjoyed in front of the fireplace while a football game is playing.