Ultimate Potato Cheese Soup

  • Yield: 8-10 servings

Blending only half of the soup smooth gives it a great texture. If you’d like to make this soup vegetarian, simply skip the ham and use vegetable stock instead of chicken – it’ll still be rich and delicious! EQUIPMENT NOTE: You will need a blender.


2tablespoons butter
1cup chopped or grated carrot
1cup chopped or grated white onion
3ounces chopped lean ham
8cups chopped potatoes
3cups chicken stock
1cup beer
3ounces grated cheddar cheese
3ounces grated gruyere cheese
1/2cup reduced fat milk


  1. In large pot, heat butter over medium until bubbly. Add carrot, onion and ham. Saute 5-10 minutes. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
  2. Put about half the soup in a blender and process until smooth. Add back to pot. Add beer, cheese and milk. Stir to combine. Enjoy!