Potato Cheese Soup

  • Yield 7 servings

This soup is super versatile—use any kind of cheese, or use dry white wine instead of beer. Any kind of milk will work, too.


2 tablespoons butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
3 cups reduced-sodium chicken broth or water
1 cup beer
3/4 cup (3 ounces) grated
Gruyere cheese
3/4 cup (3 ounces) grated
Cheddar cheese
1/2 cup 2 percent reduced-fat milk


  1. 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.
  2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistency is reached. Makes 11 cups.



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