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  • 2 tablespoons butter
  • 4 ounces lean ham, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
  • 3 cups reduced-sodium chicken broth or water
  • 1 cup beer
  • 3/4 cup (3 ounces) grated Gruy√®re cheese
  • 3/4 cup (3 ounces) grated Cheddar cheese
  • 1/2 cup 2 percent reduced-fat milk


  1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Sauté 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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The recipe was originally published as Potato Cheese Soup with Ham on

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