Ingredients

• 0.5 stick Butter (1/4 cup)
• 20 Baby carrots , sliced into thick coins
• 5 medium Potatoes , cubed
• 1 medium Onion , diced
• 0.25 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon White pepper
• 1 cup Ham , diced
• 1 bottle Beer
• 4 cups Chicken stock
• 3 cups Mild cheddar cheese , shredded

Instructions

1. Slice carrots into thick coins
2. In a large stock pot, melt butter over medium heat
3. Add carrots, potatoes, onion, ham, salt, black pepper, and white pepper
4. Cook for about 10 minutes, stirring occasionally, until vegetables are slightly softened
5. Add beer and bring to a boil, scraping any browned bits from the bottom of the pot
6. Add chicken stock, bring to a boil, then reduce heat
7. Simmer for 10-15 minutes, until vegetables are tender
8. Using a slotted spoon, remove half of the solids and place in a blender
9. Add 1 cup of the liquid to the blender and puree until smooth
10. Return the pureed mixture to the pot and stir to combine
11. Slowly add the shredded cheese, stirring constantly, until all is melted and soup is smooth
12. Serve hot