Start by chopping ham, onions, carrots, celery, and potatoes.
When the potatoes test done, add beer. I've learned an important lesson- only use beer you like. Someone brought us some beer that Steve didn't like, so I figured I'd use it up in this soup. Well, it turns out that if you add beer you don't like, you'll end up with soup you don't like. I'm not a beer drinker, but I do like Steve's favorite- Shiner Bock. It's very tasty in this soup.
Cheesy Potato Beer Soup
2 T butter 2 large potatoes, chopped
1/4 c. ham, diced 2 c. broth
1/2 c. onion, chopped 12 oz. beer
1 c. carrots, chopped 1 c. grated cheese
2 celery ribs, chopped
Heat butter in a large pot over medium high heat. Add ham, onion and carrots. Cook 5 minutes, stirring occasionally. Add celery and cook for another 5 minutes. The onion should be translucent and the ham and vegetables should have some browning. Add the potatoes and broth. Reduce heat to medium low, cover and let simmer approximately 15 minutes, or until the potatoes test done. Add beer. Remove from heat and stir in all but a few tablespoons of the cheese. Ladle soup into bowls and garnish with the reserved cheese.