Cheddar Potato-Beer Soup with Shredded Ham

Ingredients

• 2 tbsp butter
• 10 baby carrots
• 5 red potatoes, peeled and cut into large pieces
• 1 onion, sliced
• 1/4 tsp salt
• freshly ground salt and pepper to taste
• 1 – 12oz bottle beer
• 2 – 14 1/2 oz cans chicken or veggie broth
• 2 1/2 cups grated cheddar
• 1 cup shredded or julienned cooked ham

Directions

Heat butter in large, heavy saucepan over med-high heat. Add carrots, potatoes and onion. Cook, stirring until lightly browne, 10 minutes. Add salt, pepper and 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. Puree. Return to saucepan. Stir in cheese; heat, stirring until cheese is melted, and about 2 minutes. Taste for seasoning. Add more pepper flakes if needed. Ladle into bowls and top with shredded ham. Makes 6 servings.