Cheddar Potato Beer Soup with Shredded Ham
Warm up with a bowl of rich and hearty Cheddar Potato Beer Soup with Shredded Ham—a comforting blend of creamy textures and bold flavors that's perfect for chilly days. This recipe combines the velvety smoothness of sharp cheddar cheese and heavy cream with the savory depth of lager or ale, making each spoonful irresistible. Russet potatoes lend a hearty base, while shredded ham adds a smoky, meaty bite that elevates the dish. An aromatic roux made with sautéed onions, garlic, and flour ensures a luxuriously thick consistency, while optional garnishes like smoked paprika and fresh chives add pops of flavor and color. Ready in under an hour, this indulgent soup pairs beautifully with crusty bread or a crisp green salad, making it an ideal choice for cozy dinners or gatherings. Perfect for beer lovers and comfort food enthusiasts alike, this recipe is sure to be a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1 cup Beer (lager or ale)
- 4 medium Russet potatoes, peeled and diced
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1.5 cups Cooked ham, shredded
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika (optional, for garnish)
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
In a large soup pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a paste (roux). Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring the roux is fully incorporated and the mixture is smooth. Add the beer and bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cover with a lid. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender or a countertop blender (in batches), carefully blend the soup until creamy and smooth. If desired, leave some potato chunks for texture.
Return the blended soup to the pot and stir in the heavy cream. Gradually add the shredded cheddar cheese in small handfuls, stirring constantly to melt and incorporate.
Add the shredded ham to the pot and season the soup with salt, black pepper, and smoked paprika, if using.
Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Serve the soup hot, garnished with extra shredded cheddar, a sprinkle of smoked paprika, and chopped chives, if desired.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 10406 mg | 452% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 17.8 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1915 mg | 147% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6596 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
