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 peopleCategories: 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
-
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.
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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.