Ultimate Potato Cheese Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/23/2020

Hearty beer and rich cheeses give this potato soup decadent flavor.

Blending only half of the soup smooth gives it a great texture. If you’d like to make this soup vegetarian, simply skip the ham and use vegetable stock instead of chicken—it’ll still be rich and delicious! EQUIPMENT NOTE: You will need a blender.

Serves: 8 Save

Ingredients (10)

  • 1 cup chopped or grated carrot
  • 1 cup chopped or grated white onion
  • 2 tablespoon butter
  • 3 ounce chopped lean ham
  • 8 cup chopped potatoes
  • 3 cup chicken stock
  • 1 cup beer
  • 3 ounce grated cheddar cheese
  • 3 ounce grated Gruyere cheese
  • 1/2 cup reduced fat milk

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. In large pot, heat butter over medium until bubbly. Add carrot, onion and ham. Sauté 5-10 minutes. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
  2. Put about half the soup in a blender and process until smooth. Add back to pot. Add beer, cheese and milk. Stir to combine. Enjoy!