Potato Cheese Soup

(from calibali0’s recipe box)

“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.”

Source: Relish

Serves 7 people

Categories: Cold Weather Food, Soup, not tried

Ingredients

  • 2 tbsp butter
  • 4 oz lean ham, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 lbs)
  • 3 cups reduced-sodium chicken broth or water
  • 1 cup beer
  • 3/4 cup (3 oz) grated Gruyere cheese
  • 3/4 cup (3 oz) grated Cheddar cheese
  • 1/2 cup 2% reduced-fat milk

Directions

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

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