Categories: Main Dish, Pork, Soup

Ingredients

• 2 tablespoons butter
• 10 baby carrots
• 5 red potatoes, peeled,cut into large pieces
• 1 onion, sliced
• 1/4 teaspoon salt
• fresh ground pepper, red pepper flakes
• 1 (12 ounce) bottle beer
• 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
• 1 1/2 cups grated cheddar cheese
• 1 cup cooked ham, shredded or julienned

Directions

1. Heat butter in a large, heavy saucepan over medium-high heat.

2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.

3. Add salt and pepper and red pepper flakes to taste.

4. Add beer; heat to a boil, stirring to scrape up any browned bits.

5. Add chicken broth; heat to a boil.

6. Cook until potatoes and carrots are tender, about 12 minutes.

7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held’boat motor’ blender).

8. Puree and return to saucepan.

9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.

10. Taste for seasoning; add more pepper flakes if needed.

11. Ladle into bowls.

12. Top each with shredded ham.

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