Beer Cheese Potato Soup
Beer Cheese Potato Soup
A delicious beer cheese and russet 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!
Ingredients
- 8 Cups Alsum russet or baking potatoes chopped
- 2 Tablespoons Butter
- 1 Cup Carrots chopped or grated
- 1 Cup White onions chopped or grated
- 3 Ounces Chopped lean ham cubed
- 3 Cups Chicken stock
- 1 Cup Beer
- 3 Ounces Cheddar cheese grated
- 3 Ounces Gruyere cheese grated
- ½ Cup Reduced fat milk
Instructions
- 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.
- 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.
Notes
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 stock – it will still be rich and delicious!