1/2 Stick Butter
20 Baby carrots
5 medium Potato(s), cubed
1 medium Onion(s), diced
1/4 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon White pepper
1 cup Ham, diced
1 bottle Beer
4 cup(s) Chicken stock
3 cup(s) Cheddar cheese, mild, shredded

Slice carrots into thick coins.
In large stock pot, melt butter and brown veggies, meat and spices, about 10 minutes.
Add beer and bring to boil, scraping the bits from the bottom of the pot.
Add chicken stock, bring to boil and simmer for 10-15 minutes, until veggies are tender.
Remove half of the solids with a slotted spoon.
Place these in a blender, add 1 cup of stock and puree.

Add this back into the pot, slowly add the cheese and heat until all is melted.

Baked Potato Soup

1 1/2 cup Chicken broth
1/2 cup water
1/8 tsp. Oregano
1/8 tsp. parsley flakes
5 tblsp. butter (melted)
5 tblsp. flour
1/2 tsp. salt
1/2 tsp. pepper (black)
2 cup half-n-half
4 cups potatoes baked and cubed

Mix broth, water, oregano & parsely flakes. Bring to a boil, then simmer. Add butter, stir in flour slowly, add salt, pepper & half-n-half. Cook until bubbly, add potatoes. Serve topped with crumbled bacon pieces and shredded cheddar cheese.


I have made this soup several times and everyone loves it!!