2 T. butter 4 oz. lean ham, chopped 1 C. chopped onion 1 C. chopped carrots 8 C. peeled and coarsely chopped potato (russets or Yukon gold), about 3 lbs. 3 C. reduced-sodium chicken broth or water 1 C. beer 3/4 C. (3 oz.) grated Gruyere cheese 3/4 C. (3 oz.) grated Cheddar cheese 1/2 C. 2% milk
Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Saute 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth, cover and simmer 20 minutes or until potatoes are tender. Pour half the soup into a food processor; process until smooth. Return to saucepan. Add beer and cheese; cook until cheese melts. Add milk until desired consistency is reached. Makes 11 cups, serves 7.