Paula’s Ham and Beer Cheese Soup

Following the holidays, I found a surplus of baked ham in the fridge.  What I really craved was Ham and Potato Beer Cheese Soup.   So I threw together this soup (yes, I made it up).  It only takes about 30-40 minutes, its easy and delicious, and will provide good eats for the entire week!

Paula’s Ham and Potato Beer Cheese Soup

2 tbsp butter
1 tbsp olive oil
1 large onion, diced
3 stalks celery, diced
1/2 cup carrots, diced
3 cloves garlic, minced
1/3 cup flour
1 cup beer, amber colored (I used a spiced saison)
1 32 oz. container beef broth
2 cups milk (skim is fine, or you can use half & half for a richer soup)
1.5 cups ham, cubed or shredded
3 medium potatoes, cubed
1/2 lb Velveeta, cubed
1-2 tbsp chopped chipotle (smoked jalapenos), optional
Salt and pepper to taste

  • Heat butter and oil in 8 or 10 qt soup pot.
  • Add onion, celery and carrots.  Saute over medium heat until soft and caramelized, about 8 minutes.
  • Add garlic and continue sautéing for another 2 minutes.
  • Stir in flour to create a roux and sauté for 1-2 minutes until it starts to brown slightly.
  • Stir in the beer and allow to cook for 1-2 minutes to release some of the carbonation and alcohol.
  • Stir in the beer broth, milk, potatoes, and ham.
  • Bring to a mild boil, then cover and turn on low heat.
  • Simmer for about 20 minutes, until potatoes are tender and soup is thickened.
  • Add velveeta and and chipotle.  Stir til cheese is melted.
  • Season with salt and pepper to taste.

Don’t forget the crusty bread!

Cheers beers!

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