Cheddar Potato Beer Soup With Shredded Ham Recipes

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM

Steps:

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

POTATO BEER CHEESE SOUP

Steps:

• Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

CHEDDAR HAM SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

HAM AND POTATO BEER CHEESE SOUP RECIPE - (4.6/5)

Steps:

• 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.