3 carrots – peeled and sliced
1 small yellow onion, diced
3 cups of peeled and cubed potatoes (about 5 Russet potatoes)
4 cups chicken broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/3 cup beer
Salt and pepper to taste
1 tsp minced garlic
2 Tbsp butter

Sauté your onions, carrots and garlic in a large pot until soft. Add your potatoes and broth – bring to a boil, cover and simmer for 10 mins. Remove from heat and allow to cool for blending. Blend your ingredients into a smooth mixture. Add heavy cream and cheese – heat until melted. Stir in the beer – simmer on low. Serve with croutons, pretzels, chives and chopped bacon pieces.