Potato Cheese Soup

By Hklbrries

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.

If you prefer, you can omit the beer and add another cup of broth. I used vegetable broth which worked just fine.

Ingredients

• 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 Gruyère cheese
• 3/4 cup (3 ounces) grated Cheddar cheese
• 1/2 cup 2 percent reduced-fat milk

Details

Servings 7

Preparation

Step 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.

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.

Nutrition Information:
Per (1 1/2 cup) serving
380 calories
7 g fat
50 mg cholesterol
17 g protein
46 g carbohydrates
4 g fiber
420 mg sodium