Potato Cheese Soup with Ham

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 11 cups
  • Prep: 10 mins
  • Cook: 40 mins

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.


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


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

Nutritional Info *per serving

  • Glycemic Load 0.37
  • Calories 220
  • Fat 8g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 25mg
  • Sodium 240mg
  • Potassium 590mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 3g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 4%