Instructions: Heat butter in 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; bring to a boil, stirring to scrape up any browned bits. Add chicken broth; bring to a boil. Cook until potatoes and carrots are tender, about 12 minutes.

Pour soup, in batches if necessary, into blender or food processor container.

Puree. 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.

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