Ultimate Potato Cheese Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/23/2020

Hearty beer and rich cheeses give this potato soup decadent flavor.

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—it’ll still be rich and delicious! EQUIPMENT NOTE: You will need a blender.

Serves: 8 Save

Ingredients (10)

  • 1 cup chopped or grated carrot
  • 1 cup chopped or grated white onion
  • 2 tablespoon butter
  • 3 ounce chopped lean ham
  • 8 cup chopped potatoes
  • 3 cup chicken stock
  • 1 cup beer
  • 3 ounce grated cheddar cheese
  • 3 ounce grated Gruyere cheese
  • 1/2 cup reduced fat milk

Directions

  1. In large pot, heat butter over medium until bubbly. Add carrot, onion and ham. Sauté 5-10 minutes. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
  2. Put about half the soup in a blender and process until smooth. Add back to pot. Add beer, cheese and milk. Stir to combine. Enjoy!

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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