Cheddar Potato Beer Soup With Shredded Ham
This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the chicago tribune.
Steps
Heat butter in a large , heavy saucepan over medium-high heat.
Add carrots , potatoes and onion.
Cook , stirring , until lightly browned , about 10 minutes.
Add salt and pepper and red 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 and return to saucepan.
Stir in cheese.
Heat , stirring , until cheese is melted , about 2 minutes.
Taste for seasoning.
Add more pepper flakes if needed.
Ladle into bowls.
Top each with shredded ham.
Ingredients
butter, baby carrots, red potatoes, onion, salt, fresh ground pepper, beer, chicken broth, cheddar cheese, cooked ham