Cheddar Potato Beer Soup With Shredded Ham Recipes

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CHEDDAR HAM SOUP



Cheddar Ham Soup image

I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup-chock-full of leftover ham, veggies and cheese-is creamy and comforting. And even though the recipe makes enough to feed a crowd, don't expect it to last more than one meal! -Marty Matthews, Clarksville, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 12

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

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.

Nutrition Facts : Calories 331 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 772mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

POTATO BEER CHEESE SOUP



Potato Beer Cheese Soup image

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

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.

Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM



Cheddar potato-beer soup with shredded ham image

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.

Provided by Hey Jude

Categories     Ham

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
10 baby carrots
5 red potatoes, peeled,cut into large pieces
1 onion, sliced
1/4 teaspoon salt
fresh ground pepper, red pepper flakes
1 (12 ounce) bottle beer
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 1/2 cups grated cheddar cheese
1 cup cooked ham, shredded or julienned

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 AND CHEDDAR SOUP



Potato and Cheddar Soup image

This is a smooth creamy soup. Great for those cold winter days.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 10

Number Of Ingredients 10

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Steps:

  • Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  • Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g

CHEDDAR POTATO SOUP WITH HAM



Cheddar Potato Soup with Ham image

I'm so glad I tried this, and I've got to tell you, so was my husband! He kept saying how delicious it was and ate two bowls of it!

Provided by Angela (Grammy) Derby

Categories     Cream Soups

Number Of Ingredients 12

2 c potatoes, peeled and diced
2 c water or chicken stock
1/2 c carrots, diced
1/4 c chopped onion
1/4 c butter, cubed
1/4 c all-purpose flour
2 c milk (i used a combination of 1% milk and half & half)
1/4-1/2 tsp salt
1/4 tsp pepper
2 c shredded cheddar cheese
1-1 1/2 c fully cooked ham, cubed
1 c frozen veggies, such as peas, corn, broccoli (optional)

Steps:

  • 1. In a large saucepan, combine the potatoes, water or stock, carrots and onions. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • 2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. While stirring constantly, bring to a boil; cook and continue stirring for 2 minutes or until thickened. Add shredded cheese and stir in until melted.
  • 3. Pour cheese mixture into undrained potato mixture. Add ham; heat through. Yield: 7 servings.

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