potato — Blog — Lily The Wandering Gypsy

Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!

A delicious beer cheese and potato forward soup that is sure to please just about anyone! The taste of the dark, robust stout really shines through while the potatoes add an element of creaminess that makes it hard to not go up for seconds! I always thought that creamy soups had to be cream-based and I was completely wrong! This potato soup only contains a very small volume of cream, and the rest is made creamy with pureed potatoes!

Find the printable recipe at the very bottom of this post.

Ultimate Potato Cheese Soup Recipe (Serves 8+)

Prep Time: 15-20 minutes // Cook Time: 30-40 minutes

Cuisine: American

Ingredients

8 cups chopped russet or baking potatoes
2 tablespoons butter
1 cup chopped or grated carrot
1 cup chopped or grated white onion
3 ounces chopped lean ham, cubed
3 cups chicken stock
1 cup beer
3 ouncesgrated cheddar cheese
3 ounces grated gruyere cheese
1/2 cup reduced fat milk

Potatoes are a culinary canvas with limitless possibilities!

Note - we chose an Imperial Stout, pictured below, and it was delicious! If you wanted to tone down the taste of the beer, then use a dark beer like a Porter that is under 5% ABV.

Another note - if you want your soup to me way more yellow, then choose a yellow cheese like cheddar and even colby jack.

Directions

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

Additional Info

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 will still be rich and delicious!