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.

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