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2 tablespoons butter,
4 ounces lean ham, chopped,
1 cup chopped onion,
1 cup chopped carrot,
8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds),
3 cups reduced-sodium chicken broth or water,
1 cup beer,
3/4 cup (3 ounces) grated Gruyère cheese,
3/4 cup (3 ounces) grated Cheddar cheese,
1/2 cup 2 percent reduced-fat milk
Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Sauté 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth; cover and simmer 20 minutes or until potatoes are tender.
Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistency is reached.
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