Ham and Potato Beer Cheese Soup

2 tablespoons olive oil
1 onion, diced
1 stalk celery, chopped
2 cloves garlic, minced
8 tablespoons flour
1 cup Irish stout
2 cups ham pieces
4 cups diced golden potatoes (peeled or unpeeled)
5 cups ham stock
5 tablespoons butter
1 cup milk
2 cups shredded sharp cheese (like Dubliner)

Heat oil in a large stock pot. Add in the onion and celery and sauté until tender and then stir in the garlic. Add 3 tablespoons of the flour, stir, and cook for 2 minutes, until it starts to turn a golden brown. Slowly pour the stout in while stirring. Once the stout is incorporated the potatoes, ham, and stock can all be added. Bring to a boil over medium-high heat. Cook until the potatoes are just tender. Reduce to a simmer.

In a separate pot, melt the butter over medium heat. Whisk in the remaining flour and cook for 3 minutes. Slowly whisk in the milk until incorporated. Add the cheese in small handfuls, stirring between additions until melted.

Once the cheese sauce is ready, spoon a ladle of hot stock into the cheese sauce and stir to thin. Repeat once more. Pour the thinned cheese sauce into the soup pot and stir to incorporate. Serve immediately.


Makes 10 bowls of soup.

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