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Cheddar potato-beer soup with shredded ham

5.0(22)

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.

by Hey Jude·published 2003-08-29

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Ham

Servings

6 serving(s)

Total time

55 min

prep 30 min

Calories / serving

396 kcal

Ingredients (10)

serves

2 tablespoons butterbutter
10 baby carrotscarrot
5 red potatoes, peeled,cut into large piecespotato
1 onion, slicedonion
1/4 teaspoon saltsalt
fresh ground pepper, red pepper flakespepper
1 (12 ounce) bottle beerbeer
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable brothchicken
1 1/2 cups grated cheddar cheesecheddar
1 cup cooked ham, shredded or julienned

Instructions (12 steps)

01Heat butter in a large, heavy saucepan over medium-high heat.
02Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
03Add salt and pepper and red pepper flakes to taste.
04Add beer; heat to a boil, stirring to scrape up any browned bits.

05Add chicken broth; heat to a boil.

06Cook until potatoes and carrots are tender, about 12 minutes.

07Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).

08Puree and return to saucepan.

09Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.

10Taste for seasoning; add more pepper flakes if needed.

12Top each with shredded ham.

Nutrition (per serving)

Calories: 396 kcal
Protein: 20 g
Fat: 18 g
Saturated fat: 10 g
Carbs: 34 g
Fiber: 4 g
Sugar: 4 g
Sodium: 819 mg
Cholesterol: 61 mg

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Rich recipe — supports nutrition-aware planning.