Potato Cheese Soup



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.

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