Ham and Potato Beer Cheese Soup
- 2 tablespoons olive oil
- 1 onion, diced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 8 tablespoons flour
- 1 cup Irish stout
- 2 cups ham pieces
- 4 cups diced golden potatoes (peeled or unpeeled)
- 5 cups ham stock
- 5 tablespoons butter
- 1 cup milk
- 2 cups shredded sharp cheese (like Dubliner)
Adapted from foodformyfamily.com
Heat oil in a large stock pot. Add in the onion and celery and sauté until tender and then stir in the garlic. Add 3 tablespoons of the flour, stir, and cook for 2 minutes, until it starts to turn a golden brown. Slowly pour the stout in while stirring. Once the stout is incorporated the potatoes, ham, and stock can all be added. Bring to a boil over medium-high heat. Cook until the potatoes are just tender. Reduce to a simmer.
In a separate pot, melt the butter over medium heat. Whisk in the remaining flour and cook for 3 minutes. Slowly whisk in the milk until incorporated. Add the cheese in small handfuls, stirring between additions until melted.
Once the cheese sauce is ready, spoon a ladle of hot stock into the cheese sauce and stir to thin. Repeat once more. Pour the thinned cheese sauce into the soup pot and stir to incorporate. Serve immediately.