Pantry Potato Cheese Soup

  • Yield: servings
  • Prep: 10 mins
  • Cook: 50 mins

This soup is super versatile -- use any kind of cheese you have on hand and almost any kind of stock or water -- even wine instead of beer. Or omit the beer altogether. Any kind of milk will work, too.


2tablespoons butter
4ounces country ham or ham or bacon (optional)
1 onion, chopped
1large carrot, chopped
4 to 5large potatoes (russets or Yukon golds)
6cups chicken stock or water
1cup beer
6ounces grated cheese (any combination of Cheddar, Gruyere or your favorite)
2cups milk


  1. Melt butter in large saucepan. Add country ham, onion and carrot. Saute 5-10 minutes. Cover and sweat for 10 minutes. Add potatoes and stock or water, cover and simmer 20 minutes or until potatoes are tender. Puree in food processor, leaving some chunky if you like. Return to saucepan, add cheese and cook until melted. Add milk until desired consistency.

Nutritional Info *per serving

  • Glycemic Load 201.26
  • Calories 2990
  • Fat 114g
  • Saturated Fat 65g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 34g
  • Cholesterol 330mg
  • Sodium 3710mg
  • Potassium 9180mg
  • Carbohydrate 355g
  • Fiber 30g
  • Sugars 69g
  • Protein 127g
  • Trans Fat 1.5g
  • Vitamin A 310%
  • Vitamin C 220%
  • Calcium 210%
  • Iron 100%