A delicious beer cheese and potato forward soup that is sure to please just about anyone! The taste of the dark, robust stout really shines through while the potatoes add an element of creaminess that makes it hard to not go up for seconds!
8 cups chopped russet or baking potatoes
2 Tablespoons butter
1 cup chopped or grated carrot
1 cup chopped or grated white onion
3 ounces chopped lean ham, cubed
3 cups chicken stock
1 cup beer
3 ounces grated cheddar cheese
3 ounces grated gruyere cheese
1/2 cup reduced fat milk
Prep Time: 15min | Cook Time: 40min
In large pot, heat butter over medium until bubbly.
Add carrot, onion and ham. Sauté 5-10 minutes.
Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
Put about half the soup in a blender and process until smooth. Add back to pot.
Add beer, cheese and milk. Stir to combine. Garnish with shredded cheese of your choice, sour cream, crackers and sprouts if desired.
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 will still be rich and delicious!
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