What’s Cooking? Ham & Beer Cheese Soup
This soup is one of our family’s favorite winter meals. It’s so good, we’ve been known to make it in the summer, too!
1 C. chopped onion
½ C. chopped celery
2 T. butter
3 C. half & half
3 C. diced ham
16 oz. Velveeta, cubed
½ C. shredded cheddar
12 oz. beer (I like to use a strong, flavorful ale)
1 C. chicken broth, divided
3 T. flour
1 C. frozen petite peas, thawed
2 small parboiled and diced red potatoes
1 can artichoke hearts, drained well and quartered
Substitute crumbled bacon for part of the ham*
Sauté the onions and celery in butter until tender. Add the half & half, beer, cheese, ham and ¾ C. of the broth. Stir over medium heat until cheese melts. Mix remaining broth and flour until smooth and add to soup to thicken.
* If you’re going to substitute bacon for part of the ham, you can save it and the shredded cheddar until you’re ready to serve and sprinkle both on top.
Serve with pretzel rolls and plenty of beer from New Castle Liquors!