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!
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!