Potato Cheese Soup with Ham

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/30/2020

Ham, cheese, potato—like a loaded baked potato in a soup bowl.

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.

50 min Prep: 10 min Cook: 40 min
Serves: 11 Save

Ingredients (10)

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

Directions

  1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Saute 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.

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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