Cheddar potato-beer soup with shredded ham

Total Time
55mins
Prep
30 mins
Cook
25 mins

This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune.

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Ingredients

Nutrition

Directions

  1. Heat butter in a large, heavy saucepan over medium-high heat.
  2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
  3. Add salt and pepper and red pepper flakes to taste.
  4. Add beer; heat to a boil, stirring to scrape up any browned bits.
  5. Add chicken broth; heat to a boil.
  6. Cook until potatoes and carrots are tender, about 12 minutes.
  7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
  8. Puree and return to saucepan.
  9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
  10. Taste for seasoning; add more pepper flakes if needed.
  11. Ladle into bowls.
  12. Top each with shredded ham.