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.

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.
Most Helpful

5 5

I have a bowl of this soup in front of me even as I type this review. This is really good (it must be...this is my second bowl of it). Thick like a chowder. The flavors all blend together. It's not the most beautiful soup I've ever seen but it makes up for that in the taste.

5 5

I have got to hand it to ya, just looking at the recipe I was unsure of what the end result was going to be, but WOW!!! I had my Mom and brothere over for dinner and we loved it!! I wouldnt change a thing. I have a hand held mixer "wand" and so I just blended it still in the pot. This will be a family favorite from now on. Thank you!!

4 5

This was good, but It had a weird texture. I made a mess with my food processor, so I would not do that again! It was good, but not really what I was looking for.