Ingredients
2 T oil
10 baby carrots
5 red potatoes, cubed
12 oz beer
2 cans chicken broth
1 c shredded ham
2 1/2 c grated extra sharp cheddar cheese
Preparation
Sauté the vegetables in the oil, season with salt and pepper. Add the beer and bring to a boil. Add the broth and bring to a boil again, then cover and simmer until the potatoes are tender. Reserve 1 cup of the vegetables, and puree the rest in a blender. Return all to the pot. Stir in the cheese and cook over low heat until the cheese is melted and blended. Then add the ham and reserved vegetables.
