Cheddar Potato-Beer Soup with Shredded Ham

Heat butter in large, heavy saucepan over med-high heat. Add carrots, potatoes and onion. Cook, stirring until lightly browne, 10 minutes. Add salt, pepper and 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. Return to saucepan. Stir in cheese; heat, stirring until cheese is melted, and about 2 minutes. Taste for seasoning. Add more pepper flakes if needed. Ladle into bowls and top with shredded ham. Makes 6 servings.